Prepare the Slow Cooker: Generously coat the inside of a 3. 5 to 4-quart slow cooker with nonstick cooking spray.
Mix the Batter: In a large bowl, combine the lightly beaten eggs, both packages of corn muffin mix, cream-style corn, corn kernels, milk, chopped poblano pepper, sweet onion, and ground cumin.
Stir until just combined—do not overmix.
Pour and Spread: Spoon the mixture into your prepared slow cooker and spread it into an even layer.
Slow Cook: Cover the slow cooker and cook on the LOW setting for 3 1/4 to 3 3/4 hours. The spoonbread is done when a wooden skewer inserted near the center comes out clean.
Add Cheese and Cool: Turn off the heat.
Sprinkle the shredded cheese evenly over the top of the hot spoonbread.
Let it cool, uncovered, for about 45 minutes. The cheese will melt from the residual heat.
Serve warm.
When working with chile peppers, wear gloves to prevent the volatile oils from burning your skin. If you don't have gloves, wash your hands thoroughly with soap and warm water immediately after handling.
Don't overcook! The spoonbread should be moist and tender, like a firm pudding.
Check for doneness at the 3-hour mark and adjust as needed for your specific slow cooker.
