Line the bottom of your slow cooker with foil. Spray generously with nonstick spray.

In a large mixing bowl, whisk together the cornmeal, sugar, baking powder, salt, smoked paprika (if using), and flour. Set this dry mixture aside.

In a separate medium bowl, whisk the eggs, milk, and vegetable oil until smooth.

Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing.

Fold in the corn, ensuring it’s evenly distributed.

Transfer the batter to the prepared slow cooker, smoothing the top with a spatula.

Cover and cook on high for 1 1/2 hours. The cornbread is ready when the center is set and a toothpick inserted comes out clean.

When removing the lid, be cautious of condensation. Wipe the lid clean and avoid letting excess moisture drip onto the bread.

Allow the cornbread to cool for 10 minutes. If using a removable insert, lift it out and set it on a wire rack.

Carefully remove the foil and place the cornbread on a rack to cool completely before slicing and serving.