This simple recipe for sweet, cheesy cornbread starring McCormick® Garlic Powder and Paprika cooks while you prepare the rest of your favorite meal.
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.
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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