1 Spray inside of 6-quart slow cooker with no stick cooking spray. Mix milk, eggs, corn muffin mixes, paprika, garlic powder and salt in slow cooker until well blended.
2 Stir in corn and 1 cup of the cheese. Place clean kitchen towel over slow cooker and cover with lid.
3 Cook 2 hours on HIGH or until toothpick in center of cornbread comes out clean. Uncover.
4 Sprinkle cornbread with remaining 1 cup cheese. Let stand, uncovered, 30 minutes or until cheese is melted.
HPS Magazine 