Activate the Yeast: Mix milk, water, and sugar in a bowl. Warm the mixture to 110°F (lukewarm to touch). Add yeast and stir once. Let it sit for 5-7 minutes until foamy.

Make the Dough: Combine flour and salt in a stand mixer bowl. Mix the egg and melted butter into the yeast mixture. Pour this liquid into the flour while mixing on low speed.

Mix Until Smooth: Increase to medium-high speed. Mix for 7 minutes until the dough becomes elastic and smooth. The dough will be sticky, which is normal.

First Rise: Transfer dough to an oiled bowl. Cover with plastic wrap. Let it double in size in a warm spot (about 1 hour). For better flavor, you can refrigerate overnight and let it warm for an hour before continuing.

Shape the Muffins: Place dough on a floured surface. Gently pat it down until just under 1 inch thick. Use a 3-inch round cutter to cut circles. If you don't have a cutter, shape them by hand.

Second Rise: Place cut muffins on parchment-lined baking sheets sprinkled with cornmeal. Cover loosely and let rise for 30 minutes.

Cook the Muffins: Heat a large skillet over very low heat. Sprinkle cornmeal on the surface. Place 3-4 muffins in the pan, leaving space between them.

Flip and Finish: Cover and cook for 5-6 minutes. Flip carefully and cook another 5-6 minutes. The muffins should be golden brown and sound hollow when tapped.

Clean Between Batches: Clean the pan between batches to prevent burnt cornmeal. Repeat with remaining muffins.