I actually made RVC once tht tasted a little like corn bread, so I know what you mean, but it was a one-time thing, and I was using this recipe:
Red Velvet Cake 1920
3 tsp. Cocoa and 1 oz red food coloring (the original recipe called for 1 oz liquid food coloring, but I substituted one small jar Wiltons No-Taste Red icing color + 1 Tbs water) make a paste and set aside.
Grease and flour and line with parchment paper three 6 round pans or two 8or9 round pans
Cream together 1 ½ cups of Granulated Sugar & ½ cup of Crisco.
Add 2 Eggs (one at a time) & beat well after each.
Add 1 tsp. Vanilla Extract & Red Paste & mix well.
Add 2 cups of Sifted Cake Flour & 1 cup of Buttermilk & mix well.
Add 1 tsp. Baking Soda dissolved in 1 Tbs. of Vinegar while it is still foaming & mix well.
Bake at 350° for 35 - 40 Min.
I've made it several times and it didn't taste like cornbread except for that once. I suspect it had something to do with the buttermilk, baking soda and vinegar--one or the other may have been off.
I've done a lot of research and experimentation with RVC, and this is the oldest recipe I've found. It came with this recipe for the frosting:Cooked Flour Icing
On very LOW heat (& stirring CONSTANTLY with a heatproof silicone spatula), cook
¼ cup of Flour
½ cup of Milk until it looks like a pastecool it completely (Put it in a small bowl, set into a medium bowl of ice water and stir until cool if you need it quickly.).
½ cup of Crisco,
½ cup of Butter,
1 cup of granulated sugar. BEAT & BEAT & BEAT!!!
Add cooled paste to creamed mixture with 1 teaspoon of Vanilla. Mix in well.
My favorite recipe of all time for RVC is Southern Comfort Red Velvet Cake--it always comes out great! It's here on my blog:http://rowantreebakery.blogspot.com/