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In a medium mixing bowl, cream together the stone-ground cornmeal, salt, and softened butter until the mixture becomes coarse and slightly crumbly.
Gradually incorporate the whole milk and stir until combined.
Slowly add the boiling water to the mixture, stirring until a moist but firm batter forms.
Heat a well-greased skillet or griddle over medium-high heat.
Drop large spoonfuls of batter onto the hot skillet.
Flatten each one slightly using the back of the spoon to create round cakes approximately 3 inches in diameter.
Cook each cake for approximately 3–4 minutes, or until the bottom is golden brown and crisp.
Flip carefully, and cook the second side until similarly browned.
Transfer the cooked hoe cakes to a plate and serve hot.