Yes, you can absolutely make corn casserole the day before, and it actually works very well as a make-ahead dish.

Make ahead options

• You can assemble the unbaked casserole, cover it tightly, and refrigerate it overnight, then bake it the next day.

• You can also fully bake the casserole, let it cool, cover it, refrigerate it for up to 1–2 days, and then reheat it before serving.

Basic steps if assembling ahead

• Prepare the batter and spread it in a greased baking dish.

• Cover tightly with plastic wrap or foil and refrigerate overnight.

• Take it out about 20–30 minutes before baking so it is not ice-cold, then bake as the recipe states, adding about 5–10 minutes if needed until the center is set.

Basic steps if baking ahead

• Bake the casserole completely and let it cool until no longer steaming.

• Cover well and refrigerate up to 2 days.

• Reheat, covered, in a 300–350°F (150–175°C) oven for about 15–30 minutes, until warmed through.