Dissolve Active Dry Yeast (1 teaspoon) in one third, or 1/2 cup of warm Water (1/2 cup). Allow it to sit for a few minutes until it’s somewhat frothy in appearance.
Combine Whole Wheat Flour (1 1/2 cup), All-Purpose Flour (2 1/2 cup), and Coarse Salt (1 teaspoon) in a large mixing bowl and mix well with a fork. Add the yeast mixture and the remaining warm Water (1 cup). Stir to make a sticky dough.
Empty the bowl onto a well-floured surface and knead for 5 to 10 minutes, adding more flour as needed to create a smooth, firm ball of dough.
Clean out the mixing bowl and grease with Vegetable Shortening (to taste). Place the dough ball in the bowl and cover tightly with plastic wrap. Refrigerate overnight.
The next morning, grease a large cookie sheet with shortening and sprinkle generously with Cornmeal (to taste). Remove the dough from the refrigerator and remove from the bowl.
Divide the dough into ten equal pieces. If you have a kitchen scale you can use that to ensure the muffins will be the exact same size.
Roll each piece into a ball and flatten between your palms, forming a disc about three inches across. Place each disc on the cookie sheet at least an inch apart. Cover lightly with plastic wrap and let rise for at least 2 hours.
Once the dough has risen, you are ready to cook the muffins.
Heat a large frying pan or cast iron skillet over medium heat. When hot, scoop about a tbsp of shortening into the pan and tilt it so it melts evenly over the pan. Carefully place muffins cornmeal-side down, and cook for 8 minutes on low.
Flip the muffins over and press down on them gently with the back of the spatula. Cook for another 8 minutes. Repeat with remaining muffins, adding shortening before each batch.
Serve immediately, or cool completely and store in a zippered bag with the air squeezed out. Store on the counter for 4-5 days or in the freezer for up to a month