Sprinkle the yeast over the warm milk, stir and set aside for at least 10 minutes. In a large bowl whisk together the flour, salt and sugar. Cut the butter into the flour mixture until it resembles coarse crumbs. Once the milk and yeast has been sitting for 10 minutes stir in the egg.
Combine the yeast mixture with the flour and mix with a spoon until ingredients are combined and come together. Turn out on a floured surface and knead 8 to 10 times. Spray or grease a large bowl with oil and place dough into bowl turning one time so both sides are greased.
Cover with a damp towel and let rise in a warm place for 2 hours or until doubled in size. (I put it in my oven and turn on oven light. Do not light the oven)
Remove from oven after 2 hours and punch down. Knead 5 or 6 times and pinch off pieces. Roll into balls about the size of a golf ball with your hands.
Sprinkle cornmeal on a baking sheet that has been covered with parchment paper. Place muffins on the parchment sheet, flatten into rounds and sprinkle on more cornmeal. Cover with moist towel and let rise another 20 minutes.
Heat a skillet or griddle to medium warm, sprinkle with cornmeal and cook muffins about 5 minutes on each side until brown.
Makes 20 to 24 muffins depending on size you make them.