Use buttermilk instead of regular milk
Add sour cream or plain yogurt
Use melted butter or oil for extra moisture
Do not overmix the batter
Bake just until a toothpick comes out with a few moist crumbs
Add creamed corn or whole kernel corn
Use more eggs for a richer texture
Let the batter rest for a few minutes before baking
Brush the top with butter after baking
Store cornbread covered to keep it from drying out