Corn Cake with Sour Cream or Yogurt

I've made this Fannie Farmer recipe a few time in the past month. Prior to this I'd always followed the corn bread recipe here with a 3/4 cup cornmeal to 1 cup flour ratio, regular milk, 1 egg, and some bacon grease or shortening.

This one has 2 eggs, a ratio of 1:1 of the corn meal and flour, sour cream rather than milk, and melted butter. The first time I followed the recipe as far as the ingredients went but baked it at a lower temperature for a bit longer. This time, I had no sour cream so used plain yogurt instead and I swear it tasted just as good as the first time! A while back I'd made up some pancakes that called for buttermilk or sour cream or plain yogurt so I figured they were pretty interchangeable.

1 cup corn meal
1 cup flour
4 Tbs sugar
1 tsp baking soda
2 tsp cream of tartar
1/4 salt
1/4 cup milk
2 eggs
1 cup sour cream or plain yogurt (or buttermilk?)
4 Tbs melted butter (or other fat)

Mix the dry ingredients together. Mix the wet ones together in a separate bowl, then combine them quickly and mix lightly. Bake in a greased 9x9 pan for 20 minutes.