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Add yeast, milk, honey, egg, butter, salt, and 1 cup flour to a mixing bowl. Mix well.
Add remaining flour and stir until very well combined. Dough will be soft and sticky. Cover and rest 20 minutes.
Line two sheet pans with parchment paper and sprinkle with cornmeal. Grease a ¼ cup measuring cup and scoop dough into equal portions on the pans.
Press each scoop into a flat round disk, about 3 inches wide. Flip to lightly coat both sides in cornmeal. Space at least 1 inch apart.
Cover pans with a light kitchen towel or plastic wrap and let rise for 1 ½ hours.
Heat a griddle to about 325°F, or use a cast iron or nonstick skillet over medium to medium-low heat. Cook 7 to 10 minutes on one side, then flip and cook 7 to 12 minutes more, until golden and cooked through. The center should register about 200°F if using a thermometer.
Transfer to a wire rack and cool completely before splitting. To split, poke a fork around the outside center, then pull apart. Toast and serve with butter, jam, or use for breakfast sandwiches.
Store in an airtight container at room temperature for 3 to 4 days.
Freeze in a freezer-safe bag or container for up to 3 months. Warm briefly in the microwave, split, and toast.