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In a bowl, combine the yeast, warm evaporated milk, and honey. Allow the mixture to sit for about 10 minutes to activate the yeast.
Once proofed, add the flour, salt, egg, and melted butter to the mixture. Stir until the dough begins to pull away from the sides of the bowl.
Transfer the dough to a greased bowl and cover it. Let it rise for approximately one hour, or until it has doubled in size.
After rising, turn the dough out onto a lightly floured surface and knead it gently five to six times.
Roll the dough out to a thickness of about three-quarters of an inch. Use a glass to cut out three-inch circles from the rolled dough.
Place the cut circles onto a cookie sheet and sprinkle them with cornmeal. Cover and let them rise for another hour until they have doubled in size.
Heat a cast-iron pan over medium heat without adding any oil. Cook the muffins for about three and a half minutes on one side until they are browned.
Flip the muffins and cook for an additional three and a half minutes on the other side until browned.
Remove the muffins from the pan and they are ready to be served.