Melt the butter in a small bowl and let cool to room temperature.

In a medium bowl, whisk together the yogurt, milk, honey, and eggs, until smoothly combined.

In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt.

Pour the wet ingredients into the dry ingredients and stir gently, just until you only have a few streaks of flour remaining. Pour in 7 tablespoons of the butter (reserve the remaining tablespoon for the skillet—you can eyeball it). Fold gently, just until combined. Let the batter rest while you preheat the oven (the resting time will make your cornbread even more tender! You can also refrigerate it overnight at this point; let come to room temperature prior to baking).

Place a rack in the center of your oven. Place a 10-inch cast iron skillet on the rack and preheat the oven to 425°F with the skillet in it.

Very carefully remove the hot skillet from the oven. Reduce oven temperature to 375°F. Coat the bottom and sides of the hot skillet with the remaining 1 tablespoon butter.

Carefully pour the batter into the buttered skillet and transfer the skillet back to the center rack. Bake until the center of the cornbread is firm to the touch and a toothpick inserted in its center comes out clean, 22 to 25 minutes. Let cool 10 or so minutes, then slice and serve right from the skillet with additional butter and honey.