Preheat the oven to 400 F. Place the tablespoon of butter in an 8 inch square baking pan or cast iron skillet and set it in the oven to melt while it heats.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
In a separate bowl, whisk the buttermilk, yogurt, melted butter and honey until smooth.
Pour the wet ingredients into the dry and stir just until combined. A few small lumps are fine, do not overmix.
Carefully remove the hot pan from the oven, swirl the melted butter to coat, and pour in the batter. Bake for 20 to 25 minutes until golden on top and a toothpick comes out clean. Cool for 10 minutes, then cut into squares and serve warm with butter and honey.
