Line a 6-quart slow cooker with foil and spray generously with nonstick cooking spray.
In a large mixing bowl, combine cornmeal, flour, protein powder, corn, jalapeño, cheese, Truvia, baking powder and salt. Mix in eggs, chicken broth and melted butter until well combined.
Pour batter into prepared slow cooker and spread in an even layer. Cover and cook on high for 2 hours. Remove lid, cover slow cooker with a clean dish towel, replace lid and cook an additional 30 minutes.
After cooking, carefully remove cornbread from the slow cooker using foil, drizzle honey on top, cut into pieces and serve.