Toast the cornmeal in a dry frying pan until fragrant, then mix half with the yoghurt and milk and leave to soak for at least a couple of hours, or overnight.
When the cornmeal has finished resting clean down the frying pan and add the butter and heat for 12-15 minutes until melted and browned. Pour all but a tablespoon of the butter into a bowl and set the pan aside.
Meanwhile, in a large bowl, whisk together the retained roasted cornmeal, salt, baking powder and bicarb.
Put the corn in a food processor and pulse a few times, until roughly chopped, then tip into a large bowl and add the softened cornmeal, honey, eggs, chives and a generous amount of pepper, whisking to combine.
Tip the corn mixture and the bowl of browned butter into the dry ingredients, and stir through until just combined but not overmixed.
Heat the oven to 220C (210C fan)/450F/gas 7. Transfer the mixture to the buttered cast-iron pan you used earlier, smoothing out the top with the back of a spoon, and bake for 25 minutes, or until the bread is golden and brown around the edges, and a skewer comes out clean from the centre. Leave to cool in the pan for at least 45 minutes before serving, with more honey drizzled on top, if you like.