Slow cooker cornbread in cast iron was a total bust

I tossed my cornbread batter into a preheated 10 inch skillet inside the slow cooker last Tuesday, figuring steam heat would mimic baking, but after 4 hours the middle stayed raw while the edges turned to leather. My grandmother's recipe never failed me in the oven, so I'm wondering if anyone else has found a way to make cornbread work in cast iron without direct bottom heat, or should I just stick to the Dutch oven method?

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