The night before add the milk, starter, and honey to a large mixing bowl and mix well.
Add the flour and mix to form into a soft dough.
Cover tightly with plastic wrap and allow to ferment overnight on the counter.
The next morning, in a small bowl, combine the salt and baking soda.
Sprinkle over the dough and mix to fully incorporate the salt/soda mixture.
Transfer dough to work surface and divide into 8 equal portions. Roll each portion into a ball shape and place on parchment lined baking sheet.
Cover and allow to rise for 30 minutes.
Preheat oven to 325 degrees F with large cast iron skillet inside.
Sprinkle cornmeal in the skillet, add the muffins and bake for 4 minutes. Flip the muffins and bake another 4 minutes.
Transfer the muffins to a baking sheet and bake an additional 15 minutes, flipping every 5 minutes.
Cool completely before slicing.