Dust a baking sheet with cornmeal and set aside.
In a large mixing bowl, sift together flour, baking soda and salt. Set aside.
Combine milk and butter in a small sauce pan and heat over low until butter melts (do not let boil). Stir sugar into milk mixture, and let cool until just warmer than body temperature (between 100 and 115 F). Add yeast into milk mixture and stir until dissolved. Allow mixture to stand 5 to 10 minutes until yeast has foamed (or proofed).
In the work bowl of a stand mixer fitted with a mixing paddle, combine milk mixture and 2 cups of the sifted dry ingredients. Mix until combined. Add 1/2 of the remaining dry ingredients and mix until combined. Add remaining dry ingredients and mix until combined and dough begins to come together.
Turn dough out onto well-floured surface, and roll dough out until 1-inch thick.
Using English Muffin Rings, cut out rounds and transfer to prepared baking sheet. Lightly dust the tops of the muffin rounds with additional corn meal. Continue cutting out muffin rounds, gathering dough scraps and rerolling as necessary.
Cover muffin filled baking sheet with a tea-towel lightly dampened with warm water. Let rise for 20 minutes. Preheat oven to 325 F.
Heat a cast iron frying pan on low heat. Toast each muffin 3 to 5 minutes per side until lightly browned. Place toasted muffins back on baking sheet. Once all muffins are toasted, bake in preheated oven for 12 to 15 minutes until dry and golden brown. Use a fork to slit the muffin open for serving. Store in air-tight container up to two weeks.