Abstract: To address the defects of high hardness and easy staling in corn steamed bread, this study took corn steamed bread prepared with modified starch as the research object. By investigating the color, texture properties, and staling characteristics of corn steamed bread during storage, the effects of different modified starches on the eating quality of corn steamed bread were systematically compared. The results showed that the samples E-MA-B and E-PA-MA-B exhibited better specific volume and height-to-diameter ratio, along with higher sensory scores (82.5 and 83.5, respectively). This indicates that the incorporation of modified starches improved gas retention in the dough and increased system viscosity. Compared to the control, steamed bread with extruded starch alone showed increased hardness and chewiness, leading to deteriorated quality. In contrast, E-MA-B and E-PA-MA-B demonstrated lower hardness, chewiness, and gumminess, as well as higher springiness, cohesiveness, and resilience, confirming that the modified starches improved textural quality. After storage for 1 and 7 days, sample E-PA-MA-B exhibited lower hardness, decreased bound water relaxation time, reduced water mobility, and significantly lower retrogradation enthalpy (by 67.51% and 68.84%, respectively) compared to the control, indicating effective inhibition of retrogradation. These findings demonstrate that the addition of specific modified starches not only enhances the eating quality but also improves the storage stability of corn steamed bread, providing a theoretical basis for advancing the quality of corn-based staple foods.