Line the bottom of your slow cooker with foil.
In a large bowl, combine the fine polenta, sugar, baking powder, salt, smoked paprika, and flour. Create a well and add the eggs, milk and vegetable oil. Stir until combined fully.
Pour the batter into the prepared slow cooker. Set a large piece of kitchen paper overhanging on each sides of the slow cooker and add the lid. This kitchen paper will absorb excess humidity from the lid while cooking. Cook on high for 90-110minutes, or until the centre of the cornbread is set.
When removing the lid, be careful not to knock the condensation onto the cornbread.
Remove from the slow cooker bowl and place on a rack to cool for 5 minutes or so.
Cut into wedges to serve or store for 3 days in a tight container.