Heat milk until warm. (1 -2 minutes in microwave).
Add 1 tablespoon sugar, butter, and salt to the warm milk and stir to combine, and dissolve the sugar.
In a separate bowl, add warm water, 1/4 sugar, and yeast. Let sit for 5 minutes.
Add flour to a large bowl, along with the milk mixture and yeast mixture. Mix just until combined, then cover the bowl with plastic wrap and allow it to rest for 30 minutes.
Dust the bottom of a cold cast iron skillet or heavy sauté pan liberally with corn meal. Using a 2 ounce scoop, place batter on the dusted skillet and shape into muffins. (Approximately 4 in the pan at a time)
Cover the pan with a lid. Turn heat to low. Cook about 7 minutes per side, watching closely to ensure they do not get too brown. Remove the muffins to a cooling rack once they are done. Optional: use a thermometer, and remove muffins once they reach 200 F.
Allow the muffins to cool before serving.