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In a large mixing bowl, combine ¼ cup of warm water with 2 tsp of dry active yeast and 1 tbsp of maple syrup or honey. Stir until sugar is dissolved and let stand 5 mins until foamy.
Once the yeast has bloomed, add 1 ¼ cup buttermilk, 3 tbsp melted butter, 3½ cups all purpose flour and 1½ tsp salt. Stir until combined, gently bringing together with your hands if needed until a dough ball forms, do not knead the dough!
Add a drizzle of olive oil to your mixing bowl and return your dough ball to the oiled bowl. Cover with plastic wrap and let rise in a warm, dry place for an hour, it should have doubled in size.
Carefully remove the risen dough from the bowl and place on a lightly floured counter. Gently cut the dough into 8 even pieces and gently tuck edges into the shape of a ball. Cover dough balls with plastic wrap to let rise for another 30 minutes.
Preheat oven to 350℉. Place a lightly greased cast iron skillet over medium high heat. Dip each side of the dough ball into a bowl of corn meal before pan frying for 1-2 minutes each side, until a golden brown crust forms. Reduce heat to medium low if they are cooking too quickly.
Bake at 350 F for 10 minutes to ensure they are cooked all the way through. Allow to cool some before slicing and serving.