I'm sorry you didn't have good results. Mine never turns out like cornbread but I think other people have complained about that. I do think it might be in the mixing. When you cream the room temperature butter and sugar, it should get really light colored, thick and fluffy kind of like whipped cream (I can't think of what else to compare it too). The instructions say 5 minutes and that's how long it takes in my KA mixer. It may be longer with a hand mixer. After you add each egg they should be completely mixed in before adding another, and after they are all in the mixture should be thick and fluffy still. When you add in the flour and milk (or eggnog) alternately.....do it kind of quick not really waiting before adding the next thing. After you add it all in, it should be a little dry looking but not to bad. Then toss in the extracts and mix for 1 minute. This should take care of the little bit of dryness. The batter should be really thick and creamy. It fills up my small KA almost to the top. It will not be at all runny, you will have to spread it around your pan to get it smoothed in. It will also taste smooth and yummy.
I found some pics I took a while back. The creamed butter etc. The one of the finished cake shows what it should look like....It was on baking 911. I still need to take some better shots to post, but I will use those to give you an idea. The batter pic is from the chocolate ultimate butter cake, but it is similar on thickness.
I hope this is helpful to you and everybody else!