Well…, if you are down with a little early prep, either the night before, or about 8 hours previous to mixing the muffins, try soaking the amount of cornmeal the recipe calls for in the amount of milk the recipe requires. At the bakery, we make the cornmeal bread with a soaker that sits for at least 8 hours, and the corn muffin batter is prepared at least the night before so the meal can get super soft. This might help with your dryness problem. Just add the remainder of your wet ingredients to your soaker, and then add the whole shebang to your dry ingredients.
Note: you probably know this already, but never use only cornmeal in any baked good you want remotely fluffy, make sure your recipe calls for part meal and part flour.
Good luck, lovely!

Sundowner Cornbread (Mom’s Recipe)
1/2 C corn meal
1 C flour
1/2 C brown sugar
1/4 tsp salt
1/4 tsp baking soda
2 tsp baking powder
1 C plain yogurt
1/4 C milk
4 tsp melted butter

mix all ingredients until moistened, adding butter last. Bake at 350 for 25 to 30 minutes.

For my own kitchen, I have figured out a dairy-free cornbread which is also moist and delicious. I adapted Karina’s sweet potato cornbread. Instead of sweet potato (which i found to be too thick), I use pureed squash–something sweet like butternut or carnival. Also I sub liquid sugar for brown. It’s good.

Sweetest Cornbread
3 large organic free-range eggs
1/4 cup extra light olive oil or vegetable oil
3/4 – 1 cup squash or pumpkin puree
1/2 cup agave nectar
1 teaspoon vanilla extract (substitute coconut or almond extract if you like)
1/2 teaspoon cinnamon
A good shake or two of Pumpkin Pie Spice
1 cup organic stone ground cornmeal [I used Arrowhead Mills]
1 cup Pamela’s Ultimate Baking Mix – [or your own flour mix with 1/2 teaspoon baking soda, 1 teaspoon baking powder, and a good pinch of sea salt added]
1/2 teaspoon baking powder
A good pinch of sea salt

Preheat the oven to 350 degrees F. Grease the bottom of a 7 or 8-inch cake pan and dust it with cornmeal.

In large mixing bowl, whisk the eggs till frothy, and add the oil; whisk to combine. Add the squash puree and whisk well. Add the agave, vanilla extract, cinnamon, and pie spice and whisk to combine.

In a separate mixing bowl whisk together the cornmeal, flour mix, baking powder, and sea salt.

Using a rubber spatula or wooden spoon, add the dry ingredients into the wet; and stir until batter is smooth.

Pour the batter into the prepared cake pan.

Bake on a center rack in the preheated oven for about 45 minutes or so, until the cornbread is firm to the touch and golden. Check with a wooden pick, if necessary; if it emerges clean, the cornbread is done.

Cool and eat!

http://justjennrecipes.com/cornbread-muffins/2008/07/07/

Oh, and yes… milk? In cornbread? No, its always buttermilk. I mix the eggs and buttermilk together before adding it to the corn meal and oil.

Don’t know if it makes a difference but I let the batter sit for about 30 minutes before pouring it into the cast iron skillet. (I let a couple of tablespoons of oil get screaming hot in the skillet while I am letting the batter sit. Makes a PERFECT crust on the bottom.)