Saskatoon White is an early maturing flint corn likely originating from Canada. The plants reach a height of 4 - 5 feet, and mature in 80 days. The majority of the ears are white, but there are also a few red or orange ears. My yield was about 6 pounds of shelled dry corn from a 100 square foot bed. I find this flint to be exceptionally delicious used in cornbread and Johnny Cakes. Using a Mockmill, I was able to get a very fine grind that was more like corn flour than corn meal. This flour works well in some baking applications like cookies. I have included a photo of 100% Saskatoon White flour and peanut butter cookies. The peanut butter was from Tennessee Red Valencia Peanuts grown on the farm, as well as sugarcane syrup, also from plants grown on the farm.
