Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      10 oz. Can    whole pickled jalapeno peppers -- drained, divided
     2/3  cup           Pimiento cheese
     3/4  cup           All-purpose flour -- divided
     1/4  cup           cornmeal -- plus 2 tbs.
     1/4  teaspoon      salt
     1/4  teaspoon      pepper
   1      cup           buttermilk
                        vegetable oil

Preparation:

Cut stems from peppers. Remove seeds, using a small sharp knife (do not split peppers). Stuff each with pimiento cheese. Cover and chill at least two hours. Combine 1/4 cup flour, 2 tablespoons cornmeal, and next 3 ingredients; set batter aside. Combine remaining 1/2 cup flour and 1/4 cup cornmeal. Dip stuffed peppers in batter; dredge in flour mixture. Pour oil to depth of 2 to 3 inches in a Dutch oven; heat to 375º. Fry peppers, a few at a time, 1 to 2 minutes on each side or until golden. Drain on paper towels.