"Not cakey but crispy" is perfect cornbread, Jiffy brand cornbread mix is the very antithesis of what cornbread should be. Perfection in cornbread should be able to be taken out of the skillet and tossed around like a Frisbee, hard and crispy on the outside, soft and chewy in the middle. I never really perfected a cornbread recipe. Cracklin's! OOOYAH! haven't had em in years. The ones my Auld Granny used to make weren't at all like those nice soft chicharones they were pig skin cut up small and roasted. Some were chewy some were crunchy and some were hard as rocks, you had to work on 'em a long time, like a dog with a bone. They take cornbread to another level.
Speaking of hot oily skillets, does anybody make Popovers or Yorkshire Pudding? Ideally beef fat is used for Yorkies.

Good coffee, good weed, and time on my hands...