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Warm the milk to 110°F and dissolve sugar and yeast. Let sit 5–10 minutes until foamy.
In a large bowl, combine flour and salt. Add the yeast mixture and melted butter.
Mix until a shaggy dough forms. Knead on floured surface for 6–8 minutes until smooth and elastic.
Place in a greased bowl, cover, and let rise in a warm spot for 1–2 hours or until doubled in size.
Roll dough to ½ inch thickness. Cut into 3-inch rounds. Dust a tray with cornmeal and place rounds on it.
Cover and let rise again for 30–45 minutes until puffy.
Heat skillet over medium-low. Cook muffins 7–10 minutes per side until golden brown. Optionally finish in a 325°F oven for 5 minutes.
Cool for 10 minutes. Split with a fork and serve toasted.