Make the honey butter

• Mix the softened salted butter with the honey until fully incorporated.
• Transfer to a zip-top bag, press the butter to the bottom and squeeze out the air, then roll it up.
• Place in the freezer to firm up while making the hoe cakes.

Mix the batter

• Whisk the egg in a bowl, then add the buttermilk.
• Stir in the self-rising cornmeal mix and the melted salted butter until smooth.

Heat the pan

• Heat a skillet over medium heat.
• Add the bacon grease and let it sizzle.

Cook the hoe cakes

• Pour a quarter cup of batter per hoe cake into the hot skillet.
• Cook until browned at the edges and bubbles form on top, then flip.
• Cook the other side until golden, about 3 to 4 minutes per side.
• Keep the finished cakes on a perforated pan or rack so they don't get soggy.

Serve

• Top the hot hoe cakes with pats of the chilled honey butter.