I've tried cornmeal pancakes from time to time, and find that I get the best result when I use slightly more flour than I might for my regular cornbread, (i.e., slightly lower proportion of cornmeal than usual), more liquid to make the batter and cook them at a slightly lower temperature than a regular pancake, so that the cornmeal can have longer to cook, without burning.
I found 'corn cakes' with mostly cornmeal to be a lot softer (and harder to turn) than regular pancakes. I think the flour tends to help keep them from being so crumbly, as well.
I've never attempted this on a camping trip, hope it works for you!
A fruit is a vegetable with looks and money.
Plus, if you let fruit rot, it turns into wine,
something Brussels sprouts never do.
P. J. O'Rourke, humorist