Abstract: In this study, the solid-state fermentation with Cordyceps militaris was used to modified the properties of corn flour. The physicochemical composition of corn flour and fermented corn flour were investigated. The processing properties of corn flour and fermented corn flour were determined by rapid visio analyser and textural property analyser, respectively. The results showed that there were no significant changes in the physicochemical composition of samples after 0~2 day of fermentation (P>0.05), but significant changes occurred after 2 day of fermentation. The results showed that the total starch decreased by 11.7% after 3 day of fermentation, and the amylose increased by 29.8%. The water-solubility index increased by 87.7%, while the water-absorption index decreased by 28.2%. Solid-state fermentation could improve the gelatinization and texture properties of corn flour. The peak viscosity, setback, hardness and chew ability of samples after 3 day of fermentation decreased by 47.3%, 34.9%, 45.4% and 34.8%, respectively.These results indicated the solid-state fermentation could improve the palatability of corn staple food products.The fermented corn flour had higher nutritional value. The soluble protein and essential amino acid increased by 52.3% and 26%, respectively. The slow digestion starch and resistant starch increased to 1.83 and 1.41 times respectively after 3 day of fermentation. The modified method of corn meal obtained in this study could improve the processing property and starch digestibility of corn flour, and provided reference for Cordyceps militaris in the quality improvement of staple food products.