Slow cooker Mexican casserole

butter (melted)

milk

eggs (lightly beaten)

plain flour

baking powder

smoked paprika

hot chilli powder

Salt

Black pepper

sweetcorn kernels (drained)

tin black beans (240g when drained, drained and rinsed)

slices pickled jalapeños (I used red, finely chopped)

grated cheese (I used a mixture of cheddar and mozzarella)

Fresh coriander (chopped, to serve)