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In a large bowl, whisk together the sourdough starter and milk until well combined.
Add the honey and the large egg to the mixture, stirring until everything is mixed thoroughly.
Gradually incorporate the flour and salt into the mixture, kneading by hand until the dough is well combined.
If the dough feels too dry, add a little water or milk as necessary.
Cover the dough and allow it to rest for an hour, or overnight if you prefer.
After an hour, perform a stretch and fold on the dough, then let it rest for another 30 minutes.
Repeat the stretch and fold process for a total of two sets.
Cover the dough again and let it rise on the counter for about three hours, adjusting the time as needed.
Once risen, flatten the dough and use a jar rim to cut out English muffins.
Place the cut muffins on a baking sheet lined with parchment paper and dusted with cornmeal, cover them, and let them rise for 30 minutes.
Preheat your oven to 375°F and heat a cast iron skillet.
Cook the muffins in the skillet for 2 to 3 minutes on each side until they are golden brown.
Transfer the muffins back to the baking sheet and bake them in the oven for 10 to 12 minutes, checking that the internal temperature reaches around 190°F.