Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1 cup (240ml) warm milk
  • 2 1/4 tsp (7g) active dry yeast
  • 1 tbsp (12g) granulated sugar
  • 1 tsp (6g) salt
  • 3 tbsp (42g) unsalted butter, melted and cooled
  • 1/2 cup (60g) yellow cornmeal

Instructions:

  1. Whisk the warm milk, sugar, and yeast in a large mixing bowl. Let it sit for 5–10 minutes until a thick, frothy foam forms on the surface.
  2. Stir in the melted butter, then gradually add the flour and salt. Mix until a soft, slightly tacky dough forms.
  3. Turn the dough onto a floured surface and knead for 3–5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
  4. Punch down the risen dough and roll it out to a thickness of about 1 inch (2.5cm). Use a circular cutter or a glass to stamp out 12 rounds.
  5. Dust the top and bottom of each round generously with cornmeal.
  6. Place the rounds on a parchment-lined tray, cover loosely, and let them proof for another 30–45 minutes until puffed and light.
  7. Heat a cast-iron skillet or non-stick griddle over medium-low heat. Carefully place the muffins in the pan, ensuring they are not crowded.
  8. Cook for 5–7 minutes per side until a deep, mahogany-colored crust forms and the centers are cooked through.