Combine the milk, butter, and honey in a medium-sized saucepan. Warm the mixture over medium-low heat until the butter starts to melt, then whisk it briefly. Remove the pan from the heat and allow the liquid to cool until lukewarm.

While the milk cools, pour the warm water into a medium-sized mixing bowl and sprinkle yeast over it. Stir the liquid gently with fork and set aside for 5 to 10 minutes, until all the yeast has dissolved.

Line two baking sheets with waxed paper and sprinkle on generous portion of cornmeal. Pour the cooled milk into the dissolved yeast and gently stir the mixture until well blended. Add 3 cups of flour and salt to the liquid and beat the mixture vigorously until smooth (about 100 strokes). Beat in enough of the remaining flour, about 1/3 cup at a time, so that the dough is firm enough to knead and no longer sticky.

Scrape the dough from the bowl onto a floured surface. Dust the top of the dough with flour. Flour your hands and knead the dough for 3 to 4 minutes. Let the dough rest for about 5 minutes.

Roll out the dough with a rolling pin until the dough is a half-inch thick. Cut the dough into circles and transfer to prepared baking sheets, spacing them 1 to 2 inches apart. Sprinkle cornmeal on the tops and then cover them with a dry, lightweight towel and let them rise until they are almost doubled in height – about 35 to 45 minutes.

After muffins rise, heat a large heavy UNGREASED skillet over medium heat. Carefully lift the muffins and place in the heated pan, spacing them an inch or so apart. Cook the muffins for about 10 minutes on each side, using spatula to flip them. You may have to adjust the heat if the muffins are browning too quickly or slowly. Transfer to wire rack to cool before splitting them (with a fork, of course).  

This makes 1 1/2 dozen muffins.