Preheat the oven to 400°F. Grease a round scone pan, or an 8" x 8" square pan., Whisk together the cornmeal, flour, buttermilk powder, baking powder, salt, sugar, and seasoning., Beat in the eggs, milk, and melted butter., Stir in the diced pepper and corn., Scoop the batter into the prepared pan and sprinkle with cheese., Bake for 20 to 22 minutes (in a scone pan) or 30 to 35 minutes (in the 8" x 8" pan), until the bread is golden brown and a cake tester inserted in the center comes out clean., Store at room temperature, well-wrapped, for 5 days or freeze for up to 3 months.