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For the pepper relish honey butter: Whisk the butter in a medium bowl until very smooth and aerated. Whisk in the honey and pepper relish. Place on a piece of plastic wrap and roll into a tight log. Place in the fridge to firm up.
For the cornbread: Preheat the oven to 425 degrees F.
Heat a 12-inch cast-iron skillet on medium-low heat. In a large bowl, whisk together the egg, buttermilk, salt and 1 tablespoon oil. Slowly whisk in the cornmeal mix.
Add the remaining ¼ cup oil to the hot cast-iron skillet. Add the batter right on top of the hot oil to ensure that the bottom is golden. Bake until golden brown on the edges, about 15 minutes.
Let the skillet cool on a wire rack for at least 10 minutes. Flip it out of the skillet if desired. Serve with the pepper relish honey butter.