Fried Jalapenos

Directions

1. 1
   Cut off stems and remove seeds from peppers.
2. 2
   Stuff with cheese spread.
3. 3
   Refrigerate for at least 2 hours.
4. 4
   In a small bowl, combine 1/4 cup of flour, 2 tablespoons cornmeal, salt, pepper and buttermilk until smooth; set aside.
5. 5
   In another bowl, combine remaining flour and cornmeal.
6. 6
   Dip stuffed peppers into buttermilk batter; then dredge in flour mixture.
7. 7
   In an electric skillet or deep-fat fryer, heat oil to 375*.
8. 8
   Fry peppers, two or three at a time, until golden brown.
9. 9
   Drain on paper towels.