I made some last night to go with our chili and my dinner guests were commenting on how they had never eaten cornbread with actual kernels of corn in it. I call it my corny cornbread and it's a variation on my recipe. Sometimes I'll add jalapenos or bell peppers, or roasted garlic, it just depends on my mood and the audience.
Also, do you use all corn meal or half corn meal, half flour? I've found recipes with both. I think the half flour makes it cakier and less chewy.
My favorite trick so far is to make it in a cast iron skillet so that it's crispy all the way around, not just on top.