Spicy Corn Cobbler

My family loves corn on the cob, so much that my mom cuts the extra off the cob and freezes it for winter. This is a recipe that she could use some of her corn in and my dad would love the spice, since I am fairly certain his food motto is the hotter the better, here he is having a corn on the cob eating contest with Sunday dinner guests. (I decided to spare everyone else the embarrassment of being on the Internet, in a corn eating contest) This spicy corn cobbler would be a great Thanksgiving side dish since it is not typical. (Just a warning this is one of those dishes you can only eat once a year, or you might have a heart attack)
12 tablespoons butter
1 to 2 jalapenos finely chopped (vary for how hot you like it)
4 scallions sliced thin
4 cups frozen corn
1 cup vegetable broth
1 1/2 cups of cream
2 teaspoons Cavender's
2 cups of flour
1 tablespoon baking powder
1 teaspoon Rosemary chopped (I am using Rosemary because it grows in my neighborhood, you can use another dried herb if you like, Thyme works)
1 cup whole milk

Preheat the oven to 375. In a saute pan over medium heat melt 2 tablespoons of the butter. Saute the jalapeno and scallions about 3 minutes. Add the corn and broth, cook another 4 minutes, stirring occasionally. Turn off the heat, add the cream and Cavender's. Pour in to a buttered 9x13 pan. In a large bowl combine the flour and baking powder with the remaining butter. If you have a pastry blender now is a good time it use it :) Stir in the herbs and milk. This is making a biscuit type batter, drop spoonfuls on top of the corn mixture. Bake for 50 minutes.