Combine the flour, milk, sourdough starter, sugar, and salt in a large bowl. Mix into a dough and then allow the dough to stand covered for 30-60 minutes.

Knead the dough for 5 minutes using a stand mixer with a dough hook on the lowest speed or by hand on a smooth, floured surface.

Transfer the kneaded dough to a greased bowl, cover, and let it ferment at room temperature for 8-12 hours.

After fermentation, form the dough into a smooth ball on a floured surface.

Cut the dough into 10 equal parts.

Roll each portion into a ball and slightly flatten.

Coat each side of the dough in cornmeal and set aside for 15 minutes.

Prepare a non-stick skillet over low heat.

Arrange muffins in the skillet, with 2" spacing.

Cover and cook the first side for 4 minutes. Flip the muffins and continue cooking for an additional 4 minutes.

Serve by cutting in half, then toasting, and adding butter or additional toppings.