Spray inside of 6-quart slow cooker with nonstick cooking spray. In 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.
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