Combine all of the ingredients (except the corn meal) in the bowl of your mixer.
This is a very soft dough. Using a stand mixer, beat the dough with the flat beater paddle until it starts coming away from the sides of the bowl, and is smooth and shiny; this will take about 5 minutes at medium-high speed. When you lift up the beater, the dough will be very stretchy.
Scrape the dough into a rough ball, and cover the bowl. Let the dough rise until it's nice and puffy and doubled in size. This can take 1-2 hours.
English muffins are baked on a griddle or skillet. Using more than one skillet allows you to bake these all at once. You may have to rotate in shifts. Spray your cooking surface iwth non stick spray, and then sprinkle your cooking surface with corn meal.
Gently deflate the dough, and divide it into 16 equal pieces. Shape each piece into a smooth ball, then flatten the balls until they're about 3" to 3 ½" in diameter.
Once the dough is shaped you can place it right onto the griddle or skillet to rise again. Doing this means you don't have to move the dough later. If you don't have enough space you can let them rise on a parchement lined baking sheet sprinkled with corn meal. Just know that you will have to move them carefully later so they don't deflate. Either way, sprinkle the tops of the muffins with additional corn meal.
Cover the muffins with either a dish towel or another piece of parchment paper, and let them rest for 20 minutes. They won't rise alot but they will puff up.
Cook the muffins over low heat for 7 to 15 minutes per side, until their crust is golden brown, and their interior is cooked through. When done, the center of a muffin should register about 200°F on an instant-read thermometer.
If you find the muffins have browned before they're cooked all the way through, no worries; simply pop them into a preheated 350°F oven for about 10 minutes or so, or until they're thoroughly cooked.
Remove the muffins from the heat, and let them cool thoroughly before enjoying.
Store any uneaten muffins in an airtight container at room temperature.
You can even freeze these in a freezer zip top bag. Remove and heat as needed for up to 3 months.
Adapted from King Arthur Flour Recipe
Remember: Use a fork to split, not a knife to cut. Fork-split muffins will have wonderful nooks and crannies; knife-cut ones won't.