Slow Cooker Cheesy Cornbread

Name: Slow Cooker Cheesy Cornbread
Prep time: 20 min
Cook time: 2 h 30 min
Yield: 16
Cuisine: American,
Ingredients: 1 cup milk; 3 eggs beaten; 2 packages (8.5 ounces each) corn muffin mix; 1 tsp paprika; 1/2 tsp garlic powder; 1/2 tsp salt; 1 cup frozen corn; 2 cups shredded Cheddar cheese divided

Slow cooker sides are the perfect pairing with summer grilling. This simple recipe for sweet, cheesy cornbread starring McCormick® Garlic Powder and Paprika cooks while you prepare the rest of your meal – whatever’s lookin’ good on the grill!

20m

PREP TIME

2hr 30m

COOK TIME

209

CALORIES

8

INGREDIENTS

Servings: 16

Ingredients

1 cup milk
3 eggs, beaten
2 packages (8.5 ounces each) corn muffin mix
1 teaspoon McCormick® Paprika
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon salt
1 cup frozen corn
2 cups shredded Cheddar cheese, divided

KEY PRODUCTS

INSTRUCTIONS

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.