Making bread in the backcountry always seems to require some type of baking contraption or the use of a twiggy-fire on top of a dutch oven. Enter... pan fried breads. These are flat breads that you cook like a pancake in margarine or oil. Here's one from Cooking the One-Burner Way (Gray and Tilton).

Corn Bread: Ingredients
Makes one 10-inch round bread

Cooking Directions:

1) At home:
For openers, believe it or not, I found egg and buttermilk powders at a local grocery store. Measure all ingredients and vacuum seal in a heavy gauge cooking/boiling type bag. Label bag appropriately with type of food, dry weight, and cooking instructions. Make sure bag is long enough to add water to for mixing at camp.

Vacuum seal margarine or oil in it's own mini pouch; label bag. Margarine does not need to be refrigerated. It will last weeks... probably months.

2) Preparing on the trail:
Cookware - 8" non stick frying pan, stirring spoon and spatula
Directions: Carefully open dry bag as to leave room to add water (1-1/3 cups, or 21 tablespoons). Heat some of the margarine or oil over low-medium heat until sizzling hot. Scoop into the hot oil and cook like pancakes. Store corn breads in a Zip-loc bag until dinner.