The 1 tablespoon measurement is based on using Diamond Crystal Kosher Salt. If using sea salt or another fine salt, use half the amount.
Make ahead: You can dice all your veggies and store in the fridge for up to 3 days ahead. If making the entire dish ahead of time, undercook slightly so you can reheat without overcooking it. The corn pudding doesn’t easily transfer out of the skillet, so if making ahead, it’s better to bake in a casserole dish for easier storing and reheating.
Find it online: https://www.zenbelly.com/savory-corn-pudding/