Add cornbread, salt, and baking powder mix to a mixing bowl.

Then add garlic powder, Cajun seasoning, and chives.

Now add chopped jalapenos and crushed peppercorns.

Next, add the sweetcorn.

Grate and add the sharp cheddar cheese.

Add the milk.

Knead into a dough.

Divide the dough into 3 parts. Preheat the oven to 350 degrees F.

Wrap each dough ball with cling wrap. Shape each dough into a long log. Flatten gently with your hands. Freeze it for 10 minutes. Remove the cling wrap and place them at a distance from each other on a lined baking tray. Bake them for 20 – 25 minutes until the log is firm.

Do not cut them immediately. Let cool for about 15 minutes else they will break. Then with a long serrated knife cut them slightly diagonal into ½″ slices using a gentle sawing motion. Arrange the slices again on the baking sheet in a single layer, then bake for 10 minutes more. If needed, flip them and continue to bake for another 5-6 minutes. When done, gently slide biscotti onto racks to cool completely.