Toasted English Muffins with Cornmeal

Instructions:

1. Combine warm milk, honey, and yeast in a bowl and let sit for 5–10 minutes until foamy.
2. Stir in the melted butter and salt, then gradually fold in the flour until a tacky, slightly sticky dough forms.
3. Cover the bowl with a damp cloth and let the dough rise in a warm spot for about 60 minutes, or until doubled in size.
4. Gently punch down the dough and roll it out on a cornmeal-dusted surface to a thickness of ¾ inch (2cm).
5. Use a biscuit cutter or glass to stamp out 12 circles.
6. Heat a cast iron skillet over medium-low heat with a small amount of butter.
7. Place muffins in the pan, cover with a lid for the first 5 minutes to trap steam, then remove the lid and flip once the bottoms are deep golden brown.
8. Cook for another 4–5 minutes on the second side.
9. Allow muffins to cool for 10 minutes, split open using a fork, and toast until edges are crisp.