Tip the flour and cornmeal into a large mixing bowl.
Sprinkle the yeast and the salt onto the flour mix.
Mix the honey, butter and milk together, then add to the dry mix to form a soft dough either by hand or using a mixer with a dough hook. Knead until you have a smooth and pliable dough.
Lightly grease a large bowl with oil. Place the dough in the oiled bowl, cover and leave to prove for about one hour, or until doubled in size.
Dust the work surface with some flour. Tip the dough out onto the work surface, gently knead and roll out to about 2 cm thick.
Using a 8cm straight-sided cutter, cut out about 14muffins. Place the muffins, evenly spaced apart on each of the dusted baking trays, and lightly dust with cornmeal.
Leave to prove for another 20-30 minutes.
Preheat a heavy-based frying pan on the hob to a very low heat.
Griddle the muffins for approximately 6-8 minutes, then flip over and griddle for another 6-8 minutes on the other side.