Whisk together the flour, salt, sugar, baking soda and yeast. Set aside.

In a small saucepan, heat the milk and butter over medium heat until the butter has just melted.

In a stand mixer, combine the milk and butter with the egg and dry ingredients and mix until the dough comes together. Mix on medium speed for an additional minute. This can also be accomplished without a stand mixer by combining the ingredients in a bowl and then kneading the dough briefly.

Turn the dough out onto a lightly floured surface and roll out to 1 inch thickness. Use a biscuit cutter or a glass abour 3 inches across to cut the english muffins. Place the cut dough on a baking sheet dusted with cornmeal. Cover the baking sheet with a towel and let it rise for 20 minutes.

Preheat the oven to 325 degrees F. Use a nonstick skillet on low heat to cook the muffins for 4-5 minutes per side, until crispy and brown. Finish cooking the muffins in the oven for 15 minutes.

These will keep for up to 2 weeks in an airtight container at room temperature or you could freeze them in a freezer safe ziploc bag.