Mix yeast, milk, honey, egg, butter, salt, and 1 cup flour to a mixing bowl and mix well. Add remaining flour and stir everything until very well combined, to form a soft, sticky dough. Cover bowl and rest for 20 minutes.

Line two sheet pans with parchment paper and sprinkle cornmeal between the two. Grease a ¼ cup measuring cup with non-stick cooking spray and scoop batter into equal portioned 'blobs' onto the cornmeal on the sheet pans.

Press and shape each batter blob into a flat, round disk, around 3 inches in diameter, then flip to the other side, to coat both flat sides lightly in cornmeal. Space the dough discs at least an inch apart along both baking sheets.

Cover the pans with a light kitchen towel or plastic wrap and allow to rise for 1 ½ hours.

Heat a griddle to about 325 degrees (or a cast iron or nonstick skillet over medium/medium low heat). Cook for 7-10 minutes on each side until golden brown and center registers 200°F.

Remove to a wire cooling rack and allow to cool completely before splitting open with a fork and serving.