Add yeast, milk, honey, egg, butter, salt, and 1 cup flour to a mixing bowl and mix well. Add remaining flour and stir everything until well combined, forming a soft, sticky dough. Cover bowl and rest for 20 minutes.

Cover the pans with a light kitchen towel or plastic wrap and allow to rise for 1 ½ hours.

Line two sheet pans with parchment paper and sprinkle cornmeal between the two. Grease a ¼ cup measuring cup with non-stick cooking spray and scoop batter into equal portioned ‘blobs’ onto the cornmeal on the sheet pans.

Press and shape each batter blob into a flat, round disk, around 3 inches in diameter, then flip to the other side, to coat both flat sides lightly in cornmeal. Space the dough discs at least an inch apart along both baking sheets.

Heat a griddle to about 325°F. Use a spatula to gently pick up the English muffin disks and place them on the hot pan. Cook for 7-10 minutes until puffed and golden. Flip and cook for another 7-12 minutes until golden on the bottom and fully cooked.

Remove English muffins to a wire cooling rack and allow to cool completely before splitting open and eating.

To split open, poke the tines of a fork around the outside center of each muffin, then split apart.

Toast them and serve with butter, jam, marmalade, or peanut butter.