Combine all ingredients, except cornmeal into a large mixing bowl. I use a wooden spoon to mix
Cover and let stand for 30 min.
Using a plastic scraper tool, scrape side and pull dough over itself, insuring that dough is getting mixed together. Cover & let sit for another 30 min. Repeat this process 3 times.
Make sure dough is covered and allow to ferment on counter for an addition 5-8 hrs. Or overnight.
Once fermentation is complete, turn dough onto a floured surface. Press it out until it's about 1" in thickness.
Using a biscuit cutter, cut rounds.
Line a cookie sheet with parchment paper and sprinkle liberally with cornmeal. Place cut rounds onto cookie sheet
Once all rounds have been cut and placed on cookie sheet, sprinkle tops with cornmeal.
Allow to rise 1-2 hrs at room temperature
Preheat a non-stick skillet to low heat (approx. 275 degrees). Place muffins on hot skillet, cover with a cookie sheet. Bake each side for approx. 4-6 minutes, or until light brown.
