Heat oven to 375°F. Melt 2 Tablespoons of the butter and the honey together in an 8 inch ovenproof skillet (preferably cast iron) over medium high heat. Add the corn and cook, stirring occasionally, until the corn is slightly translucent and lightly browned, about 5 minutes.
Whisk together the flour, cornmeal, sugar, baking powder, salt, and baking soda in a large bowl. In a medium bowl, whisk together yogurt, milk, and egg, then stir in the corn mixture.
Return the skillet to medium heat, and add the remaining 2 Tablespoons of butter. Cook until lightly browned and fragrant. Gently swirl the skillet to grease the sides of the skillet.
While the butter browns, fold the corn mixture into the flour mixture. While the skillet is still hot, evenly pour the batter into the skillet. Bake until the top is golden brown and a toothpick comes out clean, about 20 minutes.