Go Back
Slow Cooker Cheesy Cornbread Recipe

Slow Cooker Cheesy Cornbread

Course Bread


  • 1 c milk
  • 3 eggs, beaten
  • 3 pkg corn muffin mix
  • 1 tsp McCormick paprika
  • ½ tsp McCormick garlic powder
  • ½ tsp salt
  • 1 c frozen corn
  • 2 c shredded cheddar cheese, divided


  • Spray inside of 6-quart slow cooker with nonstick cooking spray. In slow cooker, mix milk, eggs, corn muffin mix, paprika, garlic powder and salt until well blended.
  • Stir in corn and 1 cup cheese. Place clean kitchen towel over slow cooker and cover with lid.
  • Cook 2 hours on high, or until toothpick in center of cornbread comes out clean. Uncover.
  • Sprinkle cornbread with remaining cheese. Let stand, uncovered, 30 minutes, or until cheese is melted.
Keyword cornbread