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Cornbread is supposed to be a little bit crumbly—it's the nature of it. But try these ideas if yours is more crumbly than a dried-out sandcastle. More flour makes it less crumbly. If you're using too a high a proportion of corn meal, the bread doesn't have enough gluten to hold it together.
Just so, why is my banana bread rubbery?
The more you mix your banana bread batter, the more gluten is developing in the bread – which is great for a yeast-risen, chewy loaf, but not so great when you're hoping for a tender, soft quick bread. An overmixed banana bread batter will result in a dense, rubbery loaf.
why is my cornbread not cooking in the middle?
Cornbread, or any baked good, will fall in the middle if it is not completely baked, or if you add too much leavening, which causes it to rise more than the structure of the batter can sustain. It happens because the sides of the pan prevent the batter from rising as much as it does in the middle.
But it's hard to say where you're going wrong without knowing your recipe/mixing technique/baking time/quality of ingredients. White cake is one of the hardest to learn to do well from scratch. If your cake tastes like corn bread, it's a baker's error. Measuring correctly is critical in baking.