When I feel like getting fancy with my cornbread, I use creamed corn instead of milk.
2 boxes Jiffy mix
1 can creamed corn
Cook in a 10" cast iron skillet 400 degrees, but you'll need to add at least an additional 5 minutes, possibly more and make sure a toothpick comes out clean.
The crust gets high and usually cracks. Its easy and yummy.
If you can't see the bright side of life, polish the dull side.