Step 1: In a large mixing bowl, combine the warm milk, warm water, and active dry yeast. Stir gently and let it sit for 5-10 minutes, until frothy. This indicates your yeast is active.
Step 2: Add the sugar, salt, and melted butter to the yeast mixture. Stir until well combined.
Step 3: Gradually add 3 1/2 cups of the all-purpose flour, one cup at a time, mixing with a wooden spoon or stand mixer with a dough hook. Continue until a shaggy dough forms. Add more flour if necessary, up to 4 cups, until the dough is slightly sticky but manageable.
Step 4: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic. It should be slightly sticky but manageable.
Step 5: Lightly oil a clean bowl, place the dough in it, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Step 6: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface.
Step 7: Roll the dough out to about ½-inch thickness. Using a 3-inch round cutter (or a clean, empty can), cut out circles. Re-roll scraps gently and cut more until all dough is used.
Step 8: Sprinkle a baking sheet or tray generously with cornmeal. Place the cut dough circles on the cornmeal, leaving some space between them. Sprinkle the tops with a little more cornmeal.
Step 9: Cover the muffins loosely with plastic wrap or a clean towel and let them proof for another 30-45 minutes in a warm place, or until visibly puffy.
Step 10: Heat a large, heavy-bottomed skillet or electric griddle over medium-low heat. Do not grease it.
Step 11: Carefully transfer the proofed English muffins to the hot, dry skillet, leaving space between them. Do not overcrowd the pan. Cook in batches if necessary.
Step 12: Cook for 6-8 minutes per side, or until golden brown and cooked through. The internal temperature should reach around 200°F (93°C). If they are browning too quickly, reduce the heat.
Step 13: Once cooked, transfer the English muffins to a wire rack to cool completely before serving or storing. Split with a fork, toast, and enjoy!