Preheat oven to 250F

Combine the water, yeast, and sugar in a small bowl and let stand until bubbly about 8 minutes.

Combine the flour and salt in a large, ovenproof bowl and warm in the oven for 5 minutes.

Place the flour mixture and the yeast mixture in the bowl of a food processor fitted with a metal blade.

With the motor running, add the milk in a steady stream.

Process until the dough is smooth and rides the blade.

If needed, add more water, 1 teaspoon at a time, until dough is smooth and supple.

Place the dough in a large, oiled bowl, turning to coat all sides.

Cover with a clean, damp kitchen towel and let rise in a warm, draft-free place until it doubles in volume -- about 1 hour.

Punch the dough down, transfer it to a clean work surface, and knead for 3 minutes.

Cover with a damp towel and let rest for 30 minutes.

Sprinkle a baking sheet with cornmeal and set aside.

Divide the dough into 8 pieces, gently form each into a patty and place the patties on the prepared baking sheet, turning to coat both sides lightly with cornmeal.

Cover with a damp towel and let rest for 30 minutes.

Lightly oil a cast-iron skillet and heat over low heat.

Place 4 muffins in the skillet and cook until the bottoms are golden brown -- about 2-5 minutes per side.

Repeat with remaining 4 muffins.

Serve toasted.