Using large mixing bowl and whisk, combine he flour, cornmeal, sugar, baking powder, baking soda, and salt.
In separate bowl, combine the milk, eggs, and oil, then pour the mixture into the dry ingredients and stir until blended.
Fold in the ham, cheese and chives.
Pour batter into muffin pan, evenly distributing among cups.
Bake muffins about 20 minutes until tips are lightly browned.
Allow to cool on wire rack for 5 minutes, then remove from pan to allow to cool completely.
Notes
Batter can be prepared night ahead and refrigerated in sealed container, to save time for morning baking. Muffins can be frozen for up to 3 months for quick reheating.