In a small saucepan, heat the milk until just warmed. Add in the melted butter, sugar and yeast and set aside to proof for five minutes. Add in the beaten egg.

In the bowl of a stand mixer, combine the remaining ingredients (minus the cornmeal) and whisk to combine. Using the dough hook, gradually mix in the wet ingredients on low, scraping down the sides as needed un til a rough, shaggy dough is formed. Alternatively, mix all the ingredients in a bread machine set for the dough cycle.

Beat the dough at medium speed for about five minutes or until the dough no longer clings to the side of the bowl. The dough will feel slightly tacky at this point.

Turn the dough out onto the counter and oil the bowl. Transfer back into the bowl, cover and set aside in a warm place to rise until doubled (about 45 minutes so).

Punch down the dough, turn onto a lightly floured counter and divide in half. Keep dividing until you have 16 equal portions. Roll each portion into a ball, flatten slightly and set onto a baking sheet lined with parchment or silicone, dusted with cornmeal. Cover with a tea towel or greased plastic wrap and set aside for 30 minutes.

Preheat oven to 350 degrees.

After 30 minutes, preheat an electric griddle to medium or a cast iron pan over medium heat. Gently place dough disks onto dry griddle or pan and cook for 2-4 minutes per side (watching carefully!!!) or just until they begin to turn a golden brown.

Place muffins back on the cookie sheet and bake for 10 minutes.

Transfer muffins to a cooling rack. To serve, split with a fork, toast, and slather with a ton of butter and jam!!!