In a large glass bowl, combine all the ingredients, including your sourdough starter, to form a sticky dough. You can mix it by hand in the bowl to minimize cleanup, or use a stand mixer if you prefer.

Once the dough is formed, cover it with plastic wrap and let it ferment at room temperature for about 12 hours. The dough should rise at least halfway and become smoother, but it doesn't need to double in size.

After fermentation, wet your hands and gently shape the dough into a rough ball using a series of stretch and folds. This will deflate the dough slightly, which is fine.

Let the dough rest for around 30 minutes. Meanwhile, dust your work surface with cornmeal and carefully transfer the dough from the bowl. Sprinkle more cornmeal on top of the dough as needed.

Gently press the dough into a rectangle with your hands. Then, using a rolling pin, roll it out to a thickness of about ½ to ¾ inch. Avoid making it too thick to ensure even cooking.

Use a biscuit cutter, glass, or plastic tumbler to cut out rounds from the dough and place them on a baking sheet lined with parchment paper and dusted with cornmeal. Continue cutting until you can no longer cut any more rounds.

Gather the remaining dough, roll it out again, and repeat the cutting process until all the dough is used.

Cover the muffins with a tea towel and let them rest for another 30 minutes.

Heat a fry pan or skillet over medium heat. Be careful not to burn the muffins while ensuring they cook through.

Place 4 to 6 muffins in the skillet, cover with a lid, and cook for about 6 minutes on each side. There’s no need for oil or butter, as the cornmeal will prevent sticking.

Once you see the dough bubbling and the muffins have puffed up, flip them over. Cook until both sides are golden brown.

Remove the muffins from the heat and allow them to cool. Once cooled, use a fork to split them open and enjoy with butter or toast them for extra crispiness.