Preheat a 2 quart slow cooker and lightly spray the inside with vegetable oil.
In a medium bowl, whisk together the flour, cornmeal, sugar, and baking powder.
Make a well in the center of your dry ingredients and add your butter, milk, and egg. Stir just until the ingredients are combined with only a few lumps remaining.
Pour the batter into the prepared 3 quart slow cooker, cover, and cook on high for 1 ½ hours.
Different slow cookers may run hotter than others, after 1 hour, check to see if the cornbread is fully cooked by inserting a toothpick or cake tester into the center, the cornbread is ready when it comes out clean.
Notes
Don't over mix the batter. Spray the inside the slow cooker with a vegetable sprayPreheat the slow cooker for best results.