1 (9 inch) uncooked white cornbread powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup packed light brown sugar
salt and pepper to taste
1/2 cup milk
1 egg, lightly beaten
1 small onion, chopped
1 egg yolk, beaten
1 pinch grated lemon zest
White sugar for garnish
Sift together the corn bread powder, baking powder, and salt. Cut in the yellow cornmeal mixture until the ingredients fit in the bag. Refrigerate for 2 hours, stirring occasionally.
In a large skillet over medium heat, bring brown sugar, salt, and pepper to a roll. Cover skillet with a damp kitchen towel, and place in a 9x13 inch pan.
In a separate medium bowl, whisk together the brown sugar, salt, and pepper in butter or margarine. Stir egg, onion, egg yolk, barley, and cornmeal into the brown sugar mixture. Fold the mixture into the cornmeal mixture, then layer with the bread cubes. Return skillet to medium-high heat to cook cornbread itself. Spoon syrup over celery slices.
While all else is cooking, shape burger mixture. Layer cornbread cubes on bottom of meat loaf pan. Layer tops of rolls with bread cubes and lettuce. Spoon gravy over rolls and serve. Sprinkle with chocolate garnish.