Perhaps you’re making this dish ahead of time in preparation for an office potluck or holiday meal. Store this recipe in an air-tight container in the refrigerator for up to 5 days and place it in the oven or microwave to reheat. You may also freeze this corn pudding for up to three months. When you’re ready to serve, allow the casserole to thaw in the refrigerator overnight, then reheat in the oven or microwave.