Dry and crisp usually has more to do with the OG and yeast choice than it does with carbonation.....
Corn sugar is used when bottling beer so you have carbonation....
Here's the thing.... Where did you start and where did you end with SG?
If fermentation is over/fell clear and it's still slightly sweet (SG >1.00).... The yeast is done.... You won't get anything else except sweet without dropping a bit of champagne yeast at bottling time....
Thanks