In a large bowl, combine the flour and yeast. Set aside. Combine the milk, sugar, salt and melted butter in a separate bowl stirring until salt and sugar dissolve.
Add your milk mixture to the flour/yeast and stir gently. Do not over mix. You should have very wet dough. Cover the dough with plastic wrap and allow to rest for an hour or until the dough has doubled in size.
Set an electric griddle to no more than 250 degrees Farenheit. If using a skillet, be sure to set it on low heat. Place muffin rings if using, on the griddle or skillet. Coat the sides lightly with vegetable oil spray.
Sprinkle cornmeal inside the muffin rings. Unwrap your dough and using a large metal spoon, fill each muffin ring about 3/4 full and cook for 5-7 minutes. By now the batter should have bubbled, resembling pancake batter.
Carefully flip the muffins and cook the other side for another 5-7 minutes. Both sides should be golden brown. Remove the muffins from the griddle or skillet. Remove the rings carefully and allow the muffins to cool completely before splitting.
Makes about 5 muffins. Sometimes even 6