Abstract: In order to expand the utilization value of sweet corn and increase the varieties of cereal steamed bread, the sweet corn flour made in the laboratory was mixed with flour in a ratio of 1:3 to make sweet corn steamed bread. The headspace solid phase microextraction and gas chromatography-mass spectrometry were used to qualitatively analyze the volatile substances of sweet corn steamed bread and ordinary steamed bread, and compare their nutritional value. The results showed that amongnutritional components, the protein, fat, dietary fiber and ash content of sweet corn steamed breads were higher than ordinary steamed breads. Except for threonine (Thr) score lower than ordinary steamed bread, other amino acid scores were higher than ordinary steamed bread. In the flavor analysis, a total of 76 volatile substances were detected in the two kinds of steamed bread, of which 47 volatile substances were detected in ordinary steamed bread and 55 volatile substances were detected in sweet corn steamed bread. The relative content of a total of 25 kinds of hydrocarbons in sweet corn steamed bread was 32.82%; the normal steamed bread contained 27 kinds of hydrocarbons with a relative content of 25.88%. There were 6 more lipids in sweet corn steamed breads than ordinary steamed breads, and 4 more aldehydes in sweet corn steamed breads than ordinary steamed breads. The increase of these compounds such as decanal with floral flavor and ionone with sweet floral flavor made the flavor of sweet corn steamed breads richer than that of ordinary steamed buns.