Activate the Yeast: Mix warm water, warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.

Make the Dough: In a large bowl, combine flour and salt. Add the yeast mixture and melted butter. Mix until a soft dough forms.

Knead: Knead on a floured surface for 6–8 minutes or use a mixer for 5 minutes until elastic.

Rise: Place in a greased bowl, cover, and let rise 1–1.5 hours until doubled.

Shape: Punch down dough. Divide into 8–10 pieces, shape into balls, and flatten to ½-inch discs. Place on a cornmeal-dusted sheet, sprinkle more cornmeal on top, cover, and rest for 20–30 minutes.

Cook: Heat a greased skillet over medium-low. Cook muffins 6–8 minutes per side until golden and cooked through.

Cool & Serve: Cool on a wire rack. Fork-split to reveal nooks and crannies. Toast and enjoy.