Corn instant porridge is a kind of instant main food made by the physical modification processing. The corn instant porridge was made using the extrusion transnature technology and the effects of processing technology on the quality of corn instant porridge were investigated. The results indicated that the processing parameters significantly affected the convenient instant porridge edible quality. The effects of the screw speed and feed rate on the quality were reduced after the first rise and the quality decreased with the increasing extrusion temperature. However, the quality increased with the increasing water content. The best quality was obtained under the condition of the screw speed 220r/min, cutting speed 2100r/min, extrusion temperature 110℃, feeding rate of 18kg/h, and water content of 33%. The basic rule was similar to the edible quality law after the testing of material curing time.