In a glass bowl, combine milk, water, and sugar. Stir and warm in the microwave to 110°F before adding yeast and stirring to incorporate. Set aside for 5-7 minutes or until foam develops on top.

In standing mixer with paddle attachment, combine flour and salt.

Into the bowl of liquids, mis in the egg and melted butter. Slowly pour into flour mixture while mixing on low. Increase speed to medium-high and mix until dough is elastic and smooth, approximately 7 minutes.

Transfer dough to a large, oiled bowl and cover with plastic. Allow dough to sit in a warm spot until doubled in size, about an hour. 

Transfer dough to a floured surface and spread it out gently. Pat down with your hands until it is just under 1" thick. 

Line 2 baking sheets with parchment paper and sprinkle with cornmeal. 

Use a 3" round cutter to cut out muffins, transfering to the prepared baking sheets. Reroll the remaining dough and repeat until the dough is used up. 

Cover baking sheets with plastic wrap and allow to rise in a warm spot, about 30 minutes.

Place a large skillet over very low heat and wait for skillet to heat up. You should be able to feel the heat from the skillet if you place your hand a few inches above the skillet. 

Sprinkle skillet surface with cornmeal and place 3-4 muffins into the pan. Cover and cook for 5-6 minutes. Flip and repeat on the other side.

Remove old cornmeal and replace with fresh cornmeal in the skillet. Continue until all the muffins are cooked.