Take glutinous corn, red bean, peanut, oat, glutinous rice as raw material. It was determined by single factor experiment that corn ballon, red bean and peanut needed to be soaked for 6h and red bean for 8h. Precook glutinous corn and peanuts for 50min, glutinous rice and oats for 30min, and red beans for 60min. The optimum technological conditions were obtained by orthogonal experiment: the ratio of raw material to water was 1:16, the cooking time was 25min, and the amount of added sugar was 25% of the raw material. The corn convenient congee developed by this process has a moderate viscosity, soft taste, moderate sweetness and strong corn flavor.