Mix warm milk, sugar, and active dry yeast in a bowl and let it sit for 10 minutes.

In a separate bowl, combine flour, salt, melted butter, and the yeast mixture.

Mix the ingredients with a dough hook until well combined.

Knead the dough by hand for a couple of minutes, then place it in a greased bowl.

Cover the bowl and let the dough rest for one hour.

After an hour, roll the dough out until it's about a half inch thick.

Sprinkle cornmeal on a baking sheet.

Use a round cookie cutter or the top of a pint glass to cut out rounds from the dough and place them on the cornmeal.

Sprinkle more cornmeal on top of the rounds.

Cover the rounds and let them rest for 30 minutes.

Preheat a skillet on medium low heat.

Toast the muffins in the skillet for about seven minutes until golden brown on the bottom.

Flip the muffins and cook for another five minutes.