Pre-heat oven to 425 degrees.
Lightly oil an 8-inch circular baking pan (or a cast iron skillet)
In a medium-sized bowl, whisk together buttermilk, egg, oil and honey.
Heat a large skillet over medium-high heat. Add the bacon.
Cook until crisp. Remove and place on a paper towel.
Remove the bacon grease, except for about 2 tablespoons.
Add the skillet back to the heat.
Throw in the peppers and chilies into the hot grease and cook until tender, about 4 minutes.
Pour the cooked peppers into the buttermilk mixture and stir until just mixed.
In a large bowl, stir together the flour, cornmeal, baking powder, salt and baking soda.
Pour in the buttermilk mixture.
Fold in the cooked bacon and cheese. Mix until just combined.
Pour the batter into the prepared pan, spreading to the edges.
Bake for about 20 to 25 minutes, or until golden a toothpick insert in the center comes out clean.
Let cool on a wire rack for about 5 minutes, before cutting into triangles.
Serve with softened butter.