Prepare the Yeast Mixture. Warm the milk to 110°F. Stir in the honey and yeast. Let it sit for 10 minutes until it becomes frothy.

Make the Dough. In a large bowl, mix the flour and salt. Add the yeast mixture, egg, and melted butter.

Knead the Dough. With a stand mixer: Use a dough hook on medium speed for 5 minutes. By hand: Stir with a spatula, then knead on a floured surface for 5 minutes.

Let the Dough Rise. Grease a large bowl with oil. Place the dough in the bowl, turning once to coat with oil. Cover with a towel and let rise in a warm place for 1 hour, until doubled in size.

Shape the Muffins. Punch down the risen dough. Divide into 16 equal portions and shape each into a ball. Flatten each ball into a 4-inch disc.

Second Rise. Line a large baking sheet with parchment paper. Sprinkle half of the cornmeal over the paper. Place the dough discs on the sheet, spacing them 2 inches apart. Sprinkle the tops with the remaining cornmeal. Let them rise in a warm place for 30 minutes.

Cook the English Muffins. Heat a skillet or griddle over medium heat and lightly grease it. Cook the muffins for 7-10 minutes per side, until golden brown.

Split and Serve. Split the muffins in half with a fork. Toast and serve with butter and jam.