The effects of the variety and addition of ingredients on edible quality of instant corn porridge were discussed. The edible quality indicators of porridge， including grain density， radial expansion ratio， cooking time and sensory quality， were analyzed. The results indicated that the effect of glutinous rice flour， corn starch and xanthan gum on the product quality (P<0.05) was notable and improved the sensory quality of instant porridge. Glutinous rice flour and corn starch could increase the expansion ratio and shorten the cooking time， while xanthan gum could decrease expansion ratio， lengthen cooking time. Three ingredients play a beneficial role on edible quality of instant porridge.