Nonstick cooking spray 1 cup milk 3 eggs, beaten 2 packages (8 1/2 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
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 com 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.