Slow Cooker Cheesy Cornbread

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

  • step1
  • 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

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.

TIPS AND TRICKS

Substitution Tip : For a spicy kick, use 1/2 teaspoon McCormick® Ground Red Pepper in place of the paprika. Prepare as directed.

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NUTRITION INFORMATION

(per Serving)

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