Cut off stems and remove seeds from peppers. Stuff with cheese spread. Refrigerate for at least 2 hours.
In a shallow bowl, combine 1/4 cup flour, 2 tablespoons cornmeal, salt, pepper and buttermilk until smooth; set aside. In another shallow bowl, combine remaining flour and cornmeal. Dip stuffed peppers into buttermilk batter, then dredge in flour mixture.
In a deep cast-iron or electric skillet, heat oil to 375°. Fry peppers, a few at a time, until golden brown. Drain on paper towels.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.