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Slow Cooker Cheesy Cornbread

Ingredients:
Nonstick cooking spray 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:
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. All materials courtesy of Family Features. Find more flavorful game-day recipes and ideas for your party at www.mccormick.com

1/31/2018