batter bread
{{Short description|Bread with a high liquid-to-flour ratio}}
{{Infobox prepared food
| name = Batter bread
| image = Sourdough_batter_bread.jpg
| image_size = 250px
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| type = Bread
| served =
| main_ingredient = flour
| variations =
| calories = 260
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Batter bread is bread made with a substantial liquid-to-flour ratio, so that the dough is a batter. It is known for its ease of preparation.{{cite book |last1=McCay |first1=Clive Maine |last2=McCay |first2=Jeanette B. |title=The Cornell Bread Book: 54 Recipes for Nutritious Loaves, Rolls & Coffee Cakes |date=1 January 1980 |publisher=Courier Corporation |isbn=978-0-486-23995-8 |page=13 |url=https://books.google.com/books?id=Zj3BTI8z7IAC |access-date=17 October 2021 |language=en}}
Batter bread is a staple food of the American South. Batter bread can be made with wheat flour, cornmeal or corn flour, or both.{{cite web |title=Batter Bread – Historical Context |url=http://recipes.lmc.gatech.edu/home/index.html%3Fp=663.html |website=Recipes @ LMC |access-date=17 October 2021}} A recipe for batter bread appears in The Virginia Housewife by Mary Randolph.{{cite web |last1=Shrader |first1=Mary |title=How to Make Batter Bread |url=https://marysnest.com/how-to-make-batter-bread/ |website=Mary's Nest |access-date=17 October 2021 |date=6 February 2021}} Sally Lunn, Johnny cake, corn pone, and pancakes are well-known batter breads.