Spray a 6-quart slow cooker insert with nonstick cooking spray. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and pepper. In a separate bowl combine eggs, creamed corn, corn, sour cream, and butter. Fold wet ingredients into dry ingredients until completely incorporated. Fold in 1 cup cheese and the chopped sage.
Spread the batter evenly into the greased slow cooker, cover and cook on high until set in the middle and golden brown at the edges, about 2½ hours. Heat oven broiler. Remove insert from slow cooker, sprinkle remaining ½ cup cheese over top of spoon bread and broil until golden, 2 to 3 minutes. Serve warm.
Total Time is 2½ to 3 hours.