Stir the milk and yeast together in a large mixing bowl.
Add the egg, salt, and 2 cups of the flour to the bowl then mix using a spoon until it all comes together into a sticky dough.
Sprinkle the remaining 2 TBSP of flour over the dough then knead the dough, while in the bowl, by hand for about 10 minutes or until the dough is elastic and smooth. The dough may be very sticky at first, but will become more manageable as you knead.
Form the dough into a smooth ball then drizzle the olive oil over the dough and flip around a few times to coat the dough ball in oil.
Loosely cover the bowl and set in a warm place to rise, about 1 hour or until doubled in size.
Spread HALF of the cornmeal onto a large baking sheet or platter and set aside.
Gently roll the dough out into a rectangle shape roughly 3/4-inch thick.
Cut circles out of the dough using a biscuit cutter or the mouth of a wide drinking glass, about 3-inches wide, and lay the cut dough circles on top of the spread out cornmeal.
Sprinkle the remaining cornmeal on top of the dough circles then set them aside, uncovered, for 30 minutes to rise a little bit more.
Preheat a griddle to 350°F or a large nonstick pan over medium heat.
Place the dough circles on the preheated griddle or pan and cook until browned on each side and cooked through (an internal temperature of about 200°F), 8 to 10 minutes per side.
Transfer the English muffins to a cooling rack and allow to cool for about 20 minutes.
When ready to serve: Use a serrated knife to cut the muffins in half horizontally then toast in a toaster.
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