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 with butter and a drizzle of honey.
Notes
If there are no kids eating with you, you can use jalapenos instead of mini bell peppers.
Cornbread leftovers will keep in the fridge for 3-4 days after baking. Be sure to heat them up before serving for the best flavor and texture!