For those who ended up with soggy, mushy cornbread, you may have added too much cream-style corn. The recipe calls for an 8 oz. can, which I've never seen in the stores. I've always bought a 14 oz. can. I used approximately half of a 14 oz. can. I also used a Jiffy corn muffin mix, which happens to weigh 8.5 oz. I believe that this is what the recipe submitter intended since the directions mentions cornmeal mix. I followed the directions on the back of the package (1/3 cup milk and 1 egg) and then added the corn, pepper-Jack cheese, and green chiles. 1/2 cup of milk would be too much. No added sugar needed if using the Jiffy mix since it is plenty sweet. Moist but still able to eat with hands.
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For those who ended up with soggy, mushy cornbread, you may have added too much cream-style...