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In a large mixing bowl, combine warm water, yeast, and a pinch of the brown sugar. Let stand for 5 minutes until foamy.
Add warm milk, melted butter, flour, salt and remaining brown sugar. Stir until a shaggy dough forms.
Transfer dough onto a floured surface. Gently bring it together into a ball using your hands. If too sticky, add a bit more flour. If too dry, add a tbsp of warm water at a time.
Place dough in a lightly oiled large mixing bowl. Cover with plastic wrap and let rise in a warm place for 1 hour, until doubled in size.
Divide dough into 8 equal pieces. Lightly flour the pieces and your hands, then fold and pinch each piece into a secure ball.
Arrange dough balls on a lined baking sheet. Cover with a kitchen towel or plastic wrap and let rise for another 30 minutes.
Heat a lightly greased cast iron skillet over medium heat. Dip each dough ball in cornmeal, then pan fry for 1–2 minutes per side until golden brown.
Transfer to a 350°F (175°C) oven and bake for 10–15 minutes, until cooked through. Alternatively, cook them fully on the pan on medium heat, checking often for about 7-10 minutes per side.