Yep, you sure can! You can whip up all the ingredients up to 48 hours in advance. Then, place the mixture in the baking dish, cover it with plastic wrap, and put it in the refrigerator. When you are ready to bake it, remove it from the fridge and sit at room temperature for 30 minutes. Then, bake it following the recipe above.  You can also bake your corn pudding the night before and reheat it before serving.