Begin by adding the warm water, honey, and dry instant yeast to a bowl. Use a fork to gently whisk the ingredients together.
1 cup warm water, 1½ tbsp honey, 1 pack instant dry yeast
Allow this to sit for 5 minutes to let the yeast activate and become foamy. Meanwhile, slice the scallions.
1 bunch scallions/green onions
Once you can see significant foam in the water mixture, add the green onions and cheese to the bowl. Also add in the flour and salt.
1¼ cup shredded cheddar cheese, 3½ cups all purpose flour, 1 tsp salt
Use a fork to gently combine the dough. It should be pretty shredded and crumbly at this point.
Pour the dough onto a floured surface and knead it until it comes together and becomes smooth. Feel free to add more flour if the mixture is too sticky.
Lightly grease the bowl the dough was made in. Shape the dough into a ball and place it back into the bowl, covering it with plastic wrap or a dry towel for 1 hour until it doubles in size.
Place the dough back onto a floured surface and cut into 8 equal pieces. Shape each piece into a ball and place on a lined backing sheet. Cover with a towel and let the balls rise for another 30 minutes.
Preheat the oven to 350°
While the oven is heating up, pour the cornmeal onto a plate. Take each ball of dough and roll it around in the cornmeal.
1 cup cornmeal
Take each coated dough ball and place it in a lightly greased cast iron pan set over medium heat, pressing down gently to shape the dough into a disk/puck shape.
Cook on each side for 1-2 minutes or until the crust becomes golden brown. Return the muffins to the lined baking sheet
Bake in the oven for 12-14 minutes, and let cool for 5 minutes before serving.