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1. Spray the slow cooker generously with non-stick cooking spray.
2. Add the beef, onion, soup, corn, chili powder, salt and water.
3. Stir well to combine.
4. In another bowl, add the cornbread mix, egg, butter and milk.
5. Mix well to combine.
6. Spread the batter evenly over the top.
7. Cook on low for 6 hours, or until you stick a knife into the center and it comes out clean.
8. Sprinkle the grated cheddar all over the top.
9. Remove the cover 20 minutes before ready to serve.
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