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1
Preheat oven to 250F
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2
Combine the water, yeast, and sugar in a small bowl and let stand until bubbly about 8 minutes.
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3
Combine the flour and salt in a large, ovenproof bowl and warm in the oven for 5 minutes.
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4
Place the flour mixture and the yeast mixture in the bowl of a food processor fitted with a metal blade.
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5
With the motor running, add the milk in a steady stream.
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6
Process until the dough is smooth and rides the blade.
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7
If needed, add more water, 1 teaspoon at a time, until dough is smooth and supple.
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8
Place the dough in a large, oiled bowl, turning to coat all sides.
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9
Cover with a clean, damp kitchen towel and let rise in a warm, draft-free place until it doubles in volume -- about 1 hour.
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10
Punch the dough down, transfer it to a clean work surface, and knead for 3 minutes.
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11
Cover with a damp towel and let rest for 30 minutes.
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12
Sprinkle a baking sheet with cornmeal and set aside.
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13
Divide the dough into 8 pieces, gently form each into a patty and place the patties on the prepared baking sheet, turning to coat both sides lightly with cornmeal.
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14
Cover with a damp towel and let rest for 30 minutes.
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15
Lightly oil a cast-iron skillet and heat over low heat.
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16
Place 4 muffins in the skillet and cook until the bottoms are golden brown -- about 2-5 minutes per side.
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17
Repeat with remaining 4 muffins.
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18
Serve toasted.
