In a large bowl, whisk together the active sourdough starter, milk, and honey until combined.

Add the bread flour and stir until a shaggy dough forms. Cover and let rest for 30 minutes.

Incorporate the salt and knead the dough for 5-7 minutes until smooth and elastic.

Cover the bowl and allow the dough to bulk ferment at room temperature (approx 70°F/21°C) for 8 to 12 hours until doubled in size.

Gently turn the dough onto a lightly floured surface and roll it out to a thickness of 1 inch.

Use a 3.5-inch circular cutter to punch out rounds, re-rolling scraps as needed.

Place rounds on a baking sheet heavily dusted with cornmeal and sprinkle more cornmeal on top.

Cover and allow to proof for 1.5 to 2 hours until noticeably puffy.

Preheat a cast-iron skillet over medium-low heat.

Transfer muffins to the skillet and cook for 7 to 8 minutes per side until the internal temperature reaches 200°F (93°C).

Transfer to a wire rack and cool completely before splitting with a fork to preserve the internal crumb structure.