Preheat the oven to 400 degrees F. Place a cast iron skillet in the oven while you prep the batter.
In a large bowl, whisk together the flour, cornbread, baking powder and salt.
In a small bowl, stir together the softened butter and sugar with a wooden spoon until combined, so it’s almost like the texture of sand. (Most of the sugar will be absorbed by the butter!)
Add the eggs, corn and yogurt to the butter mixture. Whisk until combined (it won’t be smooth). Add the wet ingredients to the dry and mix until they are just incorporated. Don’t overmix!
Remove the skillet from the oven and pour the batter into the center. It will mostly stay in the center and you can use a spatula to slightly smooth it out and spread it to the sides, but don’t overdo it.
Bake the cornbread until golden and set in the center, about 35 to 45 minutes. Let cool slightly before serving with the chipotle honey butter!