Preheat oven to 425 degrees. Line a muffin tin with paper liners.

In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and pepper.

With an electric mixer, beat the butter and sugar until creamy. Beat in the eggs, then stir in the milk, sour cream, cheese and chives.

Gradually add the dry ingredients to the wet. Beat at low speed until just combined. Do not over-mix.

Divide the batter between the prepared muffin cups. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire rack for 5 minutes before removing muffins from pan.