I have been using canned hominy in my dutch oven enchiladas for a while now. i have had popcorn and added field corn to my LTS grains for corn meal and recently added some dried Nixtamalized corn; Posole to my LTS grains.
Link here to a dandy article talking about some of the differences...
For those who have corn stocked for making meal: What corn do you have stocked? Have you dried corn and then ground it? Some mills will not take popping corn, so I am not sure I want to store that or that only.