What batter bread means
Batter bread is a type of yeast bread made from a soft, wet, sticky dough that is too loose to knead by hand. Instead of kneading, the mixture is beaten hard in a bowl with a wooden spoon or an electric mixer, which develops some gluten and adds air. It is then scraped into a greased loaf tin, casserole dish or other mould, left to rise and baked. Because it skips kneading and usually needs only a short rise in the tin, batter bread is quicker and easier to make than most yeasted loaves, which makes it popular with beginners.
The finished bread has a coarser, more open crumb than kneaded bread and a rough, bumpy, golden top rather than a smooth crust. It is often flavoured with cheese, herbs, onion, oats, cornmeal, wholemeal flour or dried fruit, and it is good served warm with soups and stews, or toasted. Batter breads are especially common in American home baking. In parts of the American South, particularly Virginia, the term batter bread is also used for spoon bread, a soft, moist, pudding-like dish made from cornmeal, milk and eggs, baked in a dish and served with a spoon as a side dish.
Recipes using the name can therefore mean quite different things, so it is worth checking the ingredients. You will see batter bread in American baking recipes.