Grease your crockpot with cooking spray to prevent sticking.
Combine melted butter, creamed corn, whole corn kernels, eggs, and sour cream directly in the slow cooker. Stir well to mix.
Add cornmeal, flour, sugar, salt, and baking powder to the wet mixture. Sprinkle half the shredded cheese on top, then stir until no flour pockets remain.
Spread the remaining cheese evenly over the batter or save it for topping later.
Cover with the lid and cook on high for 3 hours, or low for 4–5 hours. Check for doneness by ensuring the edges are set but the center is moist.
Serve warm, and watch everyone go back for seconds!
