PREHEAT oven to 375º F. Grease 8-inch-square baking pan.
COMBINE corn meal, flour, dry milk, sugar, baking powder and salt in large bowl. Add creamed corn, vegetable oil, water and egg; stir just until moistened. Pour into prepared baking pan.
BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Serve warm.
• For a Southwest-style variation to this cornbread, add 1 can (4 oz.) chopped green chilies and/or 1 cup (4 ounces) shredded cheddar cheese to the corn meal-flour mixture. Bake as above.