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Mix together 1 cup warm milk, 1 tablespoon sugar, and 1 packet active dry yeast
Let the mixture sit for 10 minutes
In a bowl, combine 2 ⅔ cup flour, 1 teaspoon salt, 1 ½ tablespoons melted butter, and the yeast mixture
Mix with a dough hook until combined
Knead by hand for a couple of minutes
Add dough to a greased bowl, cover, and rest for 1 hour
Turn dough out onto a work surface and roll out until about ½ inch thick
Sprinkle cornmeal on a baking sheet
Cut dough into rounds using a cookie cutter or the top of a pint glass
Place rounds on the cornmeal-dusted baking sheet
Sprinkle more cornmeal on top of the muffins
Cover and let rest for 30 minutes
Heat a skillet to medium-low heat
Toast the muffins for about 7 minutes until golden brown on the bottom
Flip and cook for another 5 minutes