INGREDIENTS
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Ingredients
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2 jars (12 ounces each) whole jalapeno peppers, drained
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1 jar (5 ounces) olive-pimiento cheese spread
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3/4 cup all-purpose flour, divided
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6 tablespoons cornmeal, divided
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 cup buttermilk
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Vegetable oil