1 (15 1/2 oz.) can salmon
1 (8 oz.) dairy sour cream
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 1/2 cups cornflakes

Measure cornflakes and crush into crumbs. Drain off 1/2 of liquid of the salmon. In medium bowl, combine all ingredients. Place in a greased loaf pan. Bake 40 minutes at 350°F.

If a firmer texture is desired, use less butter and add 1 more egg.

Submitted by: Angela Akin