Add boiling water to cornmeal and salt in a small bowl and whisk until a thick batter forms. Let sit for 20 -30 minutes or until the batter has cooled and the cornmeal softened.
Heat butter and peanut oil in a non-stick skillet over high heat.
Using your hands, scoop a palmful (approximate scant ¼ cup) of cornmeal batter and form a patty. It will be sticky. Gently and carefully place the patty in the hot oil. Turn down the heat to medium and cook for 3 minutes on each side or until golden brown and crispy. You many want to flatten the hoecake with the spatula before turning over. Continue making the rest of the hoecakes. Do not overcrowd the pan. Transfer finished hoecakes to drain on paper towels to absorb excess grease.
Serve with lots of butter and maple syrup while hot.