Heat oven to 425°.

Grease a cast iron skillet with butter and place in the oven while it heats.

Mix the cornmeal, flour, salt, and baking powder in a medium mixing bowl.

Cut in the fat with your fingers or two knives, mixing well until you have a sandy texture.

Toss in the cheese & peppers.

Combine the eggs and the buttermilk, add to the dry ingredients, and mix to combine well. Add the baking soda and stir to combine.

Pour the mixture into the hot skillet and bake for 20 minutes. Invert onto a plate.