Add the cornbread mix, baking powder and salt to a large mixing bowl and whisk to combine.

Add the garlic powder, Cajun seasoning and dried chives.

Stir in the chopped jalapeños and crushed peppercorns. Priya's tip: Remove the seeds for milder biscotti, or keep them for a spicier kick.

Fold in the thawed, patted-dry sweet corn kernels. Drying them well keeps the dough from getting soggy. Priya's tip: You can also crush the corn slightly before adding.

Knead by hand or in a stand mixer just until a soft, smooth dough forms. Priya's tip: Don’t overmix, or the biscotti will turn dense and heavy.

Divide the dough into 3 equal parts and preheat the oven to 350°F (175°C).

Wrap each portion in cling wrap, roll it into a long log and flatten it gently with your hands. Freeze for 10 minutes so the logs hold their shape and slice cleanly later. Unwrap the logs, place them well apart on a lined baking tray, and bake for 20–25 minutes until firm to the touch.

Let the logs cool for about 15 minutes; cutting them hot makes them crumble. Using a long serrated knife and a gentle sawing motion, slice them slightly diagonally into ½-inch pieces. Lay the slices flat in a single layer and bake for 10 more minutes. Flip them and bake another 5–6 minutes until dry and crisp. Cool completely on a wire rack.