Stir together in a bowl:

Whisk together in a small bowl:

Stir the buttermilk mixture into the flour mixture. Mix until the dough comes together in a smooth, cohesive mass. Cover the bowl with plastic wrap and let rise at room temperature until puffy, about 1 hour; or refrigerate for 8 to 12 hours.

When ready to cook, spread evenly on a rimmed baking sheet:

Using a large spoon, scoop the dough onto the baking sheet ⅓ cup at a time into 20 mounds, leaving space between them. Sprinkle the tops with more cornmeal.

Heat a cast-iron skillet or griddle over medium-low heat until warm. Place as many of the English muffins in the skillet as will fit comfortably, without touching. Cook on one side for 5 minutes—the heat should be so low that there is no browning during this step. After 5 minutes, turn the heat up very slightly, enough to encourage browning. Cook, flipping when the first side is browned, until light brown on both sides. The slow cooking process allows them to rise and expand. Transfer to a wire rack. Reduce the heat to medium-low and let the skillet or griddle cool for 5 minutes, then repeat the cooking process with the remaining English muffins.

To separate the muffins before toasting, hold 2 forks back to back, insert them into the muffins, and pry them open. Toast, and butter generously. The uneven browning gives them great charm.