Your posted recipe looks like it has too much cornmeal.
Would this be because you used a finer grade product?
Most recipes for this have a ratio of 1 1/4 cups flour to 3/4 cup cornmeal.
Exchanging vegetable oil for melted butter will aid in the moistness.
I use corn that I cut from the cob and scrap the milk as well.
I place this in a food processor and do a few quick taps to cream the corn a bit.
I place the butter from the recipe in a saute pan and add some finely minced onion, then the creamed corn.
Sometimes I'll add a chopped jalapeno pepper.
I cook this down, cool it, then add this to the cornbread batter.
Do not over mix. Great results. Moist and cake like.