I think if you mean getting to the same degree as an anery corn, corns are naturally a reddish color, which means they have a lot to work with.

The most red's we see are in caramels and the toffee ball. I think that is just about the limit for balls. Burgundy's are gorgeous in my opinion, but a lot of people dont see that much of a difference to pursue breeding for it.

You can only strip away so many colors and dilute so much before you're back to a white animal.