In a large bowl add your milk, and sourdough starter, and mix until combined.

Next add your honey, and mix well.

Add flour and salt, and mix until a shaggy dough comes together, you may need to use your hands.

Once dough has started to come together, cover bowl and let rest for 30 minutes.

Turn dough out onto lightly floured surface and knead for 2-3 minutes, or until the dough is nice and smooth.

Place back in your bowl and cover.

Let sit on the counter for 8 - 12 hours.

Once dough has proofed, turn dough out onto lightly floured surface.

With a rolling pin or fingers, gently press dough out flat until it is about an inch thick.

Using a 3 inch cookie cutter or in my case a mason jar ring, cut out rounds of dough until you have used all of the dough up.

Place rounds on a cookie sheet, and sprinkle tops lightly with cornmeal, cover and allow to rise at room temperature for 1 hour.

Preheat pan on low, place rounds cornmeal side down in the pan evenly spaced apart- so that they are not touching.

Cover with lid, and cook for about 4 minutes, flip and cook for another 4 minutes. I like to use a thermometer to check the inside of the muffins; you want them to be between 190-200 degrees.

Once done, place on a cooling rack or serve right away!