How to Make It
Microwave buttermilk until warm, about 30 seconds. Stir in sugar and yeast. Set aside until bubbly, about 15 minutes.
Pour yeast mixture into the bowl of a stand mixer fitted with the dough hook attachment. Stir in honey, butter, flour, and salt. Beat on low for 2 minutes, scraping down sides after 1 minute. Increase speed to medium and beat until smooth, 7 minutes. (Dough will be sticky.) Transfer to a lightly oiled bowl. Cover with plastic and set in a warm, draft-free place until doubled, 1½ to 2 hours.
Turn dough onto a lightly floured work surface and roll out into a 1-inch-thick rectangle. Fold into thirds like a letter, cover with plastic, and let rest for 10 minutes.
Dust a baking sheet with cornmeal. Cut dough into 12 pieces. Roll each into a ball, place on baking sheet, and pat into a 1-inch-thick disk, turning to coat in cornmeal. Cover with plastic; let rest until puffy, 30 to 40 minutes.
Heat a large nonstick skillet over medium; lightly brush with oil. Cook muffins until golden brown and firm, about 5 minutes per side.