Ingredients:

  • 1 cup warm water
  • 2 1/4 tsp active dry yeast
  • 1 tbsp honey
  • 2 tbsp unsalted butter, melted
  • 1 tsp salt
  • 3 cups all-purpose flour
  • 1/2 cup cornmeal

Instructions:

  1. Combine warm water, honey, and yeast in a bowl. Let it sit for 5-10 minutes until it becomes frothy.
  2. Stir in the melted butter and salt, then gradually add the flour.
  3. Mix until a shaggy dough forms, then knead for about 5 minutes until the dough is smooth and slightly tacky.
  4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
  5. Gently punch down the dough and roll it out on a floured surface to a thickness of 3/4 inch.
  6. Using a circular cutter or a glass, stamp out 12 muffins.
  7. Place the rounds on a parchment-lined tray dusted with cornmeal. Cover and let rise for another 30-40 minutes.
  8. Heat a cast iron skillet over medium-low heat.
  9. Carefully transfer the muffins to the dry pan and cook for 5-7 minutes per side until they reach a deep mahogany-gold color and sound hollow when tapped.