In a microwave-safe bowl, combine the milk and water. Heat for 30-40 seconds until lukewarm (80°F-100°F / 27°C-37°C). Stir in the yeast and let it sit for 5 minutes until foamy.
In a stand mixer bowl, whisk together the flour and salt.
Using the dough hook attachment, mix the dry ingredients with the yeast mixture on medium-low speed until combined. Increase to high speed and knead for 3 minutes until smooth and tacky.
Shape the dough into a ball, lightly grease the bowl with oil, and cover with a damp towel. Let it rise for 2-3 hours at room temperature.
Dust a baking sheet with cornmeal.
Divide the dough into 6 equal portions, shape into balls, and flatten to 3-3.5 inches wide and 1.25 inches thick.
Place on the baking sheet, cover, and let rise for 45 minutes.
Preheat a large skillet on low heat, melt butter, and cook muffins in batches for 5-6 minutes per side until golden brown.
Finish in a preheated oven (350°F / 180°C) for 6-8 minutes to ensure they’re fully cooked.
Cool on a wire rack before splitting with a fork.
