This cornbread is great warm fresh out of the oven, but can also be made in advance. Serve with your favourite soup, stew, or chili.
In a large bowl combine flour, cornmeal, corn, sugar, baking soda, salt, and cayenne pepper. In a medium bowl combine eggs, yogurt, milk, and butter.
Add wet ingredients to dry and stir to combine. Stir in 1/2 cup of the cheese.
Spread batter into an 8 x 8 pyrex dish that has been sprayed with cooking spray. Sprinkle the top with the remaining cheese and a pinch of kosher salt. Bake in a 400 degree for about 26 minutes until browned on top and around the edges.