Combine water and milk in a heat-proof dish (I use my Pyrex measuring cup) and heat until temperature is between 105-115F (40-46C) (make sure to stir before checking the temperature).

Pour into a large mixing bowl and add yeast and a teaspoon of your sugar. Stir and let sit until foamy, approximately 5-10 minutes.

Once yeast is foamy, add remaining sugar, salt, melted butter, egg, and flour. Stir until completely combined (but don't over-mix).

Cover and place in a warm, draft-free place to rise for 30 minutes.

Once dough has risen, preheat oven to 350F (175C) and dust a parchment paper lined baking sheet with the cornmeal (if using). Set aside.

Meanwhile, Place a skillet over medium/low heat and melt ½ Tablespoon of butter.

Once butter is melted and skillet is warm (you should feel heat radiating off of it if you hold your hand several inches from the surface), place two English muffin rings on the pan (if using) and portion approximately ⅓ cup of the batter into the center of the ring (batter will deflate and be similar to a sticky pancake batter). Use the back of a spoon to nudge the batter gently towards the edges of the ring so it is evenly distributed (if not using a ring, use the back of a spoon to try and gently shape the dough into a circle-ish shape).

Cook until golden brown (about 60 seconds but this will can vary drastically depending on your stove and the type of pan you use) then remove the ring and carefully flip. Cook until golden brown on the other side and then remove to cornmeal-dusted baking sheet.

Use a paper towel to (carefully) wipe the pan clean and then repeat steps above (starting by melting ½ Tablespoon butter) until you have cooked all of your batter, spacing English muffins at least 2” apart.

Transfer baking sheet to oven and cook 10-15 minutes or until internal temperature reaches 205F (96C). Allow to cool then use the tines of a fork (don’t use a knife) to split open each muffin. Enjoy!