I usually serve it with a spatula or cake knife, but I will use a fork if need be!
(Can’t believe this is day 3 and I didn’t see that joke made yet…)
Mostly I make it with chili, but I also like it with New England clam chowder.
I bake mine in an 8-inch skillet, then flip it over onto an appetizer-size plate to serve. It’s only about 1 1/2 inches thick, so I cut and portion it out with my table knife. No sugar or wheat flour included (recipe available on request).
With New England clam chowder sounds good, but is regionally weird. I like the potato soup idea better, as potato soup isn’t limited to a specific, cornbread-free region.
It is good with clam chowder! I’m trying to remember where I first had it served that way. I’m thinking maybe 15 years ago, when I was temping, there was a Quizno’s in the building, and I would get their clam chowder for lunch. I’m pretty sure that came with a cornbread type of thing. Looking online isn’t giving me many hits, but there is a post from 2003 about it being served with what posters are either calling cornbread or polenta. Looking further, I now see that all their soups came with what they called a “polenta roll,” which is basically cornbread.
This sounds wonderful! Thanks for the recipe!
I got this far before total incapacitation by laughter! 
What was the question again?
Ham and bean soup, cornbread, butter, and maple syrup = my favorite childhood meal.
Nowadays, I’d skip the syrup, but damn, I want the rest of it.