The effects of addition amount of corn powder, the protein content of wheat flour, the particle size of corn powder and edible polysaccharide on corn-wheat steamed bread were studied by orthogonal experiment based on single factor experiments. The factors were researched by texture analysis and sensory evaluation combined with principal component analysis. The formula of corn- wheat steamed bread was optimized. The results showed that the optimal formula was addition amount of corn powder 50%, the protein content of wheat flour 14%, the particle size of corn powder was 80 eyelet.