Tried this one from Kephart's "Woodcraft and Camping" and I think, judging by the clean plates, I might have a hit on my hands.
Woodcraft and Camping, pg. 356
Corn Batter Cakes -
1/2 pint corn meal
1/4 pint flour
1 heaped teaspoonful baking powder
1 heaped teaspoonful sugar or 2 molasses
1 level teaspoonful salt
After mixing the dry ingredients thoroughly, add cold water, a little at a time, stirring briskly, until a rather thick batter results. Bake like flapjacks. Wholesomer than plain flour flapjacks. These are better with an egg or two added, and if mixed with milk instead of water.
I used two eggs and enough milk to get the batter to drop neatly from a spoon, and cooked them in a greased iron skillet until the bubbles set on one side, then flipping them to the other. They eat like a cross between pancakes and cornbread, with the best qualities of each. I've rolled them up with fruit or preserves inside for a quick morning grab-n-go, and have eaten the leftovers broken up in a glass of warm milk.
Our forebears knew a thing or two about good vittles, I must say...