4 tablespoons (1/2 stick) unsalted butter, melted and divided
2/3 cup yellow cornmeal
2/3 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plain or vanilla yogurt
1/4 cup milk
1 large egg, beaten
Position a rack in the center of the oven and preheat to 350 degrees F. Pour 2 tablespoons of the melted butter into an 8-inch square baking pan. Place the pan in the oven until it is very hot, about 2 minutes. It's ok if the butter browns a little. remove the pan from the oven.
Mix the cornmeal, flour, sugar, baking soda, and salt in a medium bowl. Make a well in the center. In another medium bowl, whisk the yogurt, milk, egg, and the remaining 2 tablespoons of melted butter. Pour into the well and mix with a wooden spoon just until the batter is smooth; do not overmix. Return the pan to the oven and heat for one minute. Remove from the oven and spread the batter evenly into the hot pan.
Bake until the top is golden brown, and it springs back when pressed in the center, about 20 minutes. Let cool in the pan for 5 minutes.
Cut into 9 squares and serve hot.
Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Rick Rodgers' The Carefree Cook