In a small saucepan, warm the milk until it is hot but not boiling. Remove from heat, and mix in the sugar and butter until melted. Let cool until lukewarm.

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine the milk mixture, yeast mixture, egg, salt, and 3 cups of flour. Beat until smooth.

Add remaining flour, 1/2 a cup at a time, mixing well after each addition. When dough has pulled together, knead on a lightly floured surface until smooth and elastic, about 5 minutes.

Place the dough in a lightly oiled bowl, and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Punch down the dough, and roll it out to about 1/2 inch thickness. Cut rounds with a biscuit cutter, or a glass. Place the rounds on a dusted sheet of waxed paper, sprinkle with cornmeal, and cover with a damp towel. Let rise until doubled in volume, about 30 minutes.

Heat a greased griddle or large skillet over medium heat. Cook muffins on each side for about 10 minutes, or until lightly browned. Reduce the heat if they begin to brown too quickly. Allow to cool and serve toasted.