Simple breads, cooked in various ways, were a staple of the frontier. You can use wheat flour and make something like a biscuit, pretty much the same recipe, but cooked as a more cake-like form in a skillet or pan or on any stone or metal plate that can be placed where it is heated from all sides, not just the bottom. While I doubt it was often done on an actual hoe, hoecake was one term. Ramrod bread was the war version with a snake of dough spiraled around a ramrod.
Wheat could be scarce on some frontiers, and corn substituted. The simplest corn cake was made by walking into the field and picking a few ears and shucking them and grinding/mashing the kernels. Not at all corn meal, and certainly not limed grits.
If you read early accounts, you hear about it all the time. F. Law Olmsted (the NY Central Park designer) rode through Texas in 1855 with his brother.
He moaned that all the way from the Sabine in the east to near Austin, they stayed in private homes and had nothing but corn cake picked that morning, salt pork, and bad coffee. I guarantee you most of those folks didn't have ovens. They didn't even finish roofing their houses. And it was pork, because pigs care for themselves. But forget milk. None to be had. Soda was also rare. The corn cakes could well be just corn, salt, water and tallow.
None of this is to say they wouldn't make corn pancakes or something in between at need. They were not picky eaters. Nothing you stumble into making will ever be as bad as some of what Olmsted was fed.