Dry cornbread? Help?

You may need to add a couple Tbsp more of liquid, or oil to moisten it. As far as crumbly, that's what cornbread does. It's not a glutenous 'bread' that holds together (like wheat). If that is what you're shooting for, you may need to adjust the recipe to add bread flour to it. But then you won't have 'cornbread'. Jiffy in the box is super easy, a tad sweet. Shawnee Mills is more traditional, maybe with the consistency you are looking for. Never used the brand you mentioned. So not sure what to suggest otherwise.

Just cut back on your dry mix to liquid ratio.

Baking is a science. Once you know the rules you can break them...within reason.

Believe it or not, altitude and humidity in the air affect baking. One person's cake in the middle of the Arizona desert is not going to turn out the same as someone's cake in the south of Texas, just like someone's cornbread recipe on the coast is not going to turn out the same as someone's cornbread in the Rockies...all other things being equal.

Age of your flour mix and other factors are also responsible for differences.

Exact measurements (4 cups of flour is not always the same as 4 cups of flour. The only accurate way of measuring dry goods for a recipe to be failproof.., all other factors looked after...is by weight. Contents settle so you can either jam pack the flour in or lightly place it in the cup. Big difference.

Add a little more liquid or bake it for a few miutes Less. Dry usually means over cooked.

Follow package directions and add a small can of creamed corn to the next batch you make.

Try adding sour cream in place of the milk and a small can of creamed corn.

try using buttermilk instead of usual milk, this always makes my baking moist + light.

add a little more oil