Combine cornmeal, flour, baking powder, and salt in a large bowl. Combine milk, eggs, and oil in a medium bowl. Add to cornmeal mixture; stir just until combined. Stir in cheese, corn, and peppers. Pour batter into prepared skillet.
Bake for 20 minutes on the bottom rack and an additional 5 minutes on the top rack or until wooden pick inserted in center comes out clean. Cool in pan. Serve warm and refrigerate any leftovers.
If there are no kids eating with you, you use jalapenos instead of mini bell peppers.