Preheat oven to 400 degrees F (or over an open fire). Grease a 10-inch cast iron skillet. Set aside.
In a large mixing bowl with a hand mixer (or by hand with a wooden spoon), cream together the butter, sugar, and honey until smooth.
In a separate mixing bowl, whisk together cornmeal, flour, baking powder, and salt.
In another bowl, whisk together the eggs and buttermilk.
Pour 1/3 of the milk mixture and 1/3 flour of the mixture alternately into butter mixture; whisk until just mixed.
Repeat with remaining ingredients and stir in prepared bell peppers.
Spread the batter evenly into prepared cast iron skillet.
Bake in preheated oven (or oven open flame with an aluminum foil cover the skillet to trap in the heat) until a toothpick inserted into the center comes out clean, 22 to 26 minutes.
Cool in the pan for 10 minutes before slicing.