Abstract: It was studied that puffed corn flour,fermented corn flour,added water and proofing time influence the sensory quality of corn steamed bread by the method of response surface methodology( RSM),and the textural properties of corn and wheat steamed bread was compared. Results showed that the proportion of per- mixed powder was determined: puffed corn flour 25%,fermented corn flour 45%,and wheat flour 30%,60% added water,proofing time 50 min. And no significant difference between corn steamed bread and wheat teamed bread was observed( p > 0.05). Under this condition,the steamed bread had the highest quality,the sensory score was89.16.It closed to the characters of steamed bread which soft,medium soft tenacity,organize uniform,and strong aromatic flavor.