The effect of water addition, proofing time, microwave power and cooking time on the sensory quality of corn steamed bread have been determined by the method of response surface methodology(RSM) to obtain a suitable technical parameters. The qualities of both corn steamed bread and wheat steamed bread cooked by both microwave and traditional steam method were compared. The results showed that the optimal condition by microwave was: water addition, 60%, proofing time, 45min, microwave power, 490W and microwave time 3.5min. On the experimental condition, the organoleptic quality of corn steamed bread cooked by microwave was fairly close to that cooked by steaming（P<0.05）.Compared to steamed one and wheat steamed bread, corn steamed bread cooked by microwave had lower moisture component, higher hardness and adhesiveness, and less springiness, while resilience and chewiness were better than steamed corn steamed bread and wheat steamed bread. The optimized microwave method is feasible and suitable to promote.