Add starter, honey, butter and milk to a large bowl and mix slightly with a fork, just until combined. Then add flour and salt and mix until combined. Cover, and let rest for an hour.
After an hour, turn the dough out on a clean surface and knead for about 6 minutes. You might need to add some flour to your surface if the dough is a little sticky. Careful to only use enough to knead and not to add too much or the dough will dry out. It is okay with the dough is a little sticky. Cover and let ferment in a warm place for at least 8 hours, or overnight depending on your environment. The dough is ready when it has doubled in size and it puffy and domed shaped.
After the dough has fermented and risen, turn it onto a floured work surface. Using a rolling pin or your hands, roll dough to about 1 inch thick. Using a glass or a circular cutter (you want them to be anywhere between 3-4 inches wide) cut out your muffins and transfer them to a parchment paper lined baking sheet. You should have about 10 muffins. Sprinkle the tops and bottoms with cornmeal and cover. Let rest for another hour in a warm environment.
When cooking, the object of the game is low and slow. Add your skillet to low heat and add as many muffins without overcrowding the pan. Cover and cook for about 4-5 min per side or until the internal temperature is 200 degrees.
Turn heat up to medium and add a tbsp of butter to the skillet. Let muffins brown nicely on the outside for about a min or two per side. Remove and enjoy hot!
