Mince bacon very finely. Put into a resealable container or zip-top bag.
Combine the cornmeal, salt, baking soda, baking powder, and sugar in a bowl. Whisk thoroughly. Put into a resealable container or zip-top bag.
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Prepare your dutch oven for frying at about 350 degrees (about 13 charcoal briquettes for a 12" dutch oven).
Add bacon and fry, stirring very frequently, until very crisp and the fat has all rendered out. 10-15 minutes. Remove the bacon from your dutch oven with a slotted spoon to a paper towel-lined plate. You should have about 1/3 of a cup of bacon fat left in your dutch oven (if you don't have this much bacon fat, add enough vegetable or lard oil to make it up).About 5 minutes before your bacon is finished cooking, start about 27 charcoal briquettes going in your charcoal chimney.
Add 15 charcoal briquettes underneath your dutch oven (for a 12" dutch oven).
Mix your buttermilk and all but one tablespoon of the bacon fat in a metal mixing bowl.
Beat your egg slightly in a small bowl with a fork.
Mix your bacon bits, cornmeal, salt, baking soda, baking powder, buttermilk, and egg in the mixing bowl with the buttermilk and bacon fat.
Once the fat in your dutch oven is smoking, pour your cornbread batter in. It should sizzle and pop when you add it. This gives the bottom a crispy texture.
Put your lid on your dutch oven and place 12 charcoal briquettes on top (for a 12" dutch oven). Cook for about 20 minutes, until a toothpick poked into the center comes out clean.