The hominy, if ground up finer is similar to masa harina, but the flavor is milder. I think, though don't quote me, the Mexican nixtamalization is done with calcium hydroxide - sold as cal in Mexican groceries - while the American version is done with sodium hydroxide, or lye. Since lye is a more powerful alkali, the hull is removed much faster, and probably the corn not being in the solution for as long, results in the milder, but similar flavor. In some of her earlier books, Diana Kennedy said to grind some hominy briefly in a blender to make a coarser, masa like meal, to make tamales. Now, a coarser masa is widely available for making tamales. I have often used that for making cornbread, when serving it with a Mexican or Tex-Mex dish.
Speaking of cornmeal, what is that sticky substance in cornmeal that comes through plastic bags, and I even remember coming through the old Tupperware containers, in my Mom's kitchen! It's not just oil - a lot of things have oil in them, and this is the only one it happens with, that I have seen. I keep it in glass jars, or foodsaver bags (never had it happen with these), in the freezer, since I don't use it much, and it does go rancid.