Combine warm water, warm milk, and honey in a large bowl. Sprinkle yeast over top and let foam, about 5 minutes. Stir in melted butter, salt, and 2 cups flour. Add remaining flour gradually until a soft, slightly sticky dough forms.

Turn dough onto a floured surface and knead for 8 minutes, until smooth and elastic. Place in an oiled bowl, cover, and let rise until doubled, about 1 to 1½ hours.

Punch down dough, divide into 8 pieces, shape into balls, and flatten into 3½-inch rounds. Dust a baking sheet generously with cornmeal. Place rounds on sheet and dust tops with more cornmeal.

Cover and let proof until puffy, 30 to 45 minutes.

Heat a cast-iron skillet or griddle over medium-low heat. Cook muffins in batches, 6 to 8 minutes per side, until deep golden and firm. An instant-read thermometer should read about 200°F.

Transfer to a wire rack and cool completely. To serve, split each muffin with a fork, toast, and enjoy.