Preheat the oven to 400F

In a large bowl, combine the cornmeal, oat flour, brown sugar, baking soda, and salt. Mix well and set aside.

In a bowl, beat your eggs with a whisk until they’re foamy. You can also use an electric mixer, and beat for 2-3 minutes on high-speed.

Once that’s done, add your beaten eggs, yogurt, and jalapeno to the bowl with the dry ingredients. Mix all ingredients well with a whisk or an electric mixer.

Pour the batter into an oiled 8x8” pan or an 8” skillet.

If you want to top the corn bread with a jalapeno garnish, simply slice another jalapeno in rounds, remove the seeds, and place on the batter.