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Suzanne, Your recipe is almost exactly the recipe, nothing original by me, that I use for my own cornbread, which is moist and with a fabulous texture.. The difference is the skimmed milk, but also may be the age of your ingredients, and certainly the type of shortening..

Many of the bogus recipes that have popped up recently reflect the inexperience of the faux chefs or diet innovator with diet junk such as, skimmed milk in baking (lacking fat which would absolutely lessen the moisture in the outcome), but also using the watered down vegetable oil, and not the heavier corn oil.. Substituting known carbs, or fattening oils, sound clever but they often defeat the one reason that we bake fresh foods, because it should taste better and contain know quality ingredients..

WE have screwed up our diets with this stuff and discourage folks from cooking homemade.. If something is diet friendly but leaves the eater unsatisfied and hungry, usually leading to snacking or frustration, why do it?.. For heaven sake, Eat good and walk it off.. That will be so much better for the waistline as well as your heart, not to mention your self-esteem.. LOL

A Great Cornbread
    * 1-1/4 cups all-purpose flour
    * 3/4 tsp. salt
    * 3/4 cup cornmeal
    * 1-1/4 cups whole milk
    * 2 tsp. baking powder
    * 1/4 cup corn shortening
    * 1/3 cup sugar
Preheat oven to 400°F.
1) Combine the flour, cornmeal, baking powder, sugar and salt in a medium bowl.
2) Add the milk, shortening and egg and mix only until all the ingredients are well combined.
3) Pour the batter into a greased 8x8-inch pan.
Bake for 25 to 30 minutes or until the top is golden brown.
Let the cornbread cool slightly before slicing it with a sharp knife into 9 pieces.