Adjust Salt: The amount of salt in cornbread can vary based on personal preference and how salty your cheese/other ingredients are. Start with 1/2 tablespoon and add more at the end if desired.

The recipe uses a homemade jalapeño cornbread for the topping, which can be made the day before. “The less you need to manage on the day-of, the better," he says.

Stir to combine, then let the cornbread stand, stirring once halfway through, to let it soak in the stock, about 10 minutes. Add the remaining 1 teaspoon salt and the eggs, and stir until evenly ...