In the present study, corn milling by-products especially with high protein or fiber content (i.e. corn and corn gluten meal) were used in replacing part of wheat flour to the production of pan bread.The effect of blending level (0, 5, 10, 15 and 20%) of corn bran, corn gluten meal and mix of them with wheat flour on the physico-chemical properties (protein, crude fiber, fat, ash and total carbohydrates), baking properties of pan bread were investigated. Blending of wheat flour and corn gluten meal and mix of (corn bran, corn gluten meal) significantly increased the protein, dietary fiber, fat and ash contents of pan bread samples, while blending of corn bran increased dietary fiber, fat and ash contents of pan bread.  Blending of wheat flour and corn by-products especially corn bran decreased total carbohydrates and energy (Energy cal./100gm). Breads from mix of (corn bran, corn gluten meal) blends had higher loaf volume as compared to corn bran and corn gluten meal pan breads. Acceptable pan bread products  could be produced by blending corn byproducts with wheat up to 20% level.