Cooking spray, as needed
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can fire-roasted diced tomatoes
1 (15-ounce) can corn, drained
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 cup diced onion
1/2 cup shredded cheddar cheese
3/4 cup cornmeal
1 1/4 cups flour
1 teaspoon baking powder
1 cup milk
1/4 cup sugar
1 large egg

Coat inside of a 4-quart slow cooker with some of the cooking spray. Pour in the beans, tomatoes, corn, spices, onion and cheese; stir well, taking care to evenly distribute spices.

In a separate bowl, mix the cornmeal, flour, baking powder, milk, sugar and egg. Pour batter evenly over bean filling, spreading it with a spatula. Cover and cook on low for 4 to 7 hours or on high for 2 to 4 hours.

Makes 6 servings.

— Recipe from Stephanie O'Dea, author of "Make It Fast, Cook It Slow" (Hyperion 2009, 454 pp., $19.99).