Gather and measure out all ingredients before beginning.

In a small saucepan, heat the milk until it begins to bubble. Remove from heat and stir in the sugar until fully dissolved. Allow the mixture to cool to a lukewarm temperature.

In a separate small bowl, combine the warm water and yeast, stirring gently. Let it sit for about 10 minutes until it becomes creamy and foamy.

In a large mixing bowl, combine the cooled milk mixture, yeast mixture, 3 cups of flour, and melted shortening. Beat until the batter is smooth and well incorporated. Gradually add the salt and the remaining 3 cups of flour, mixing until a soft dough forms. Turn the dough onto a floured surface and knead until it becomes smooth and elastic.

Transfer the dough to a greased bowl, cover with a clean kitchen towel, and place in a warm spot. Let it rise until it doubles in size, approximately 1 hour.

Once risen, punch down the dough to release air pockets. Roll it out on a lightly floured surface to about ½-inch thickness. Use a biscuit cutter, drinking glass, or an empty tuna can to cut rounds from the dough.

Line a surface with waxed paper and generously sprinkle it with cornmeal. Arrange the dough rounds on top, ensuring they don’t overlap. Dust the tops with additional cornmeal, cover loosely, and let them rise for another 30 minutes.

Meanwhile, grease and preheat a griddle over medium heat.

Carefully transfer the dough rounds to the griddle and cook until they develop a golden-brown crust, approximately 10 minutes per side. Adjust heat as necessary to prevent burning while ensuring they cook through.

Once done, split the muffins and toast them to your preferred level of crispness. Serve warm and enjoy!