Pour milk in a small saucepan and bring to a simmer. Remove from the heat and let cool to 105°F, about 15 minutes.

In a medium bowl stir together the whole wheat flour and yeast. Stir in the cooled milk and mix until thoroughly combined. Set mixture aside for 30 minutes.

Stir the butter, honey, and salt into the milk mixture. Add the bread flour and stir vigorously for 1 to 2 minutes until totally combined.

Cover the bowl with plastic wrap and let stand at room temperature for at least 8 hours.

Dust a work surface with 1 tablespoon of the cornmeal and a little flour. Deflate the dough, transfer it to the work surface, and shape it into a rectangle. Flour a rolling pin and roll the dough into a 10x8-inch rectangle.

Dust the top of the dough with 2 teaspoons of the cornmeal.

Using a 3-1/2-inch round cutter, cut out 5 to 6 muffins. Reroll the dough scraps 3/8 inch thick; cut out 1 to 2 more muffins in the same way, dust with the remaining teaspoon of cornmeal.

Reroll the last bit of dough to cut out 1 or 2 more muffins. Cover the rounds with plastic wrap and let rest for 15 minutes.

Position a rack in the center of the oven, and put a large rimmed baking sheet on it. Heat the oven to 400°F.

Heat a griddle or large cast-iron skillet over medium-LOW heat until hot, about 5 minutes. Place four of the rounds on the griddle, and cook, flipping once with a spatula, until the tops and bottoms of the muffins are browned and firm but the edges remain soft, about 4 minutes per side. Be sure to check the bottoms. You will probably be toasting these later and you don't want them too dark.

Transfer the muffins to the baking sheet in the oven for 5 minutes to finish cooking. Brown the next batch of muffins and place on the baking pan in the oven.

After the first batch has cooked for 5 minutes, remove from the oven allowing the second batch to keep on baking until their 5 minutes is reached.

Remove muffins to a rack and let each batch cool for 1 to 2 minutes.