Dip a serving spoon in water and scoop out one-sixth of the dough, deflating it as little as possible, and place it in the cornmeal mixture. Gently flip it over. Once coated, the dough can be picked up and patted into a rounder shape, if necessary.
Place it on the griddle and repeat the process until all six muffins are shaped. Reduce the heat to low.
With a spatula, occasionally check under the muffins to see how quickly they’re browning. It should take a full 10 minutes to reach a deep golden color. If they’re browning too fast, reduce the heat. If they remain pale, boost the heat to medium. After 10 minutes, gently turn them over to cook the other side.
In the meantime, preheat the oven to 350 degrees and move a rack to the center position.
After 10 more minutes, the muffins should be a golden brown on both sides. Place them on a baking sheet and put them in the oven to bake for another 10 minutes. Cool completely on a wire rack.