I have not done it, but I know people who have. Didn't taste much different than other forms of corn.
That was kinda what I was expecting, in terms of taste. I figured this was the sort of thing homebrewers would have tried. Thanks for the info!
After your reply, I did a side-by-side look at the nutrition stats for each. Based on the available stats per 100 g of each, typical cornmeal has twice the fat content (0.8 g vs. 1.9 g) and nearly five times the protein content (1.5 g vs. 7 g). Total carb content (which I assume is a proxy for starch/fermentable sugars) is much higher in cornmeal than hominy (14 g vs. 79 g). Just speculating, I would guess that means masa would give a lower potential yield in the mash, and maybe less foam and more stability due to the lower proteins and fat content?
I guess my conclusion from all of this is that masa would be a fun gimmick ingredient, but regular cornmeal is probably preferable for the average homebrew project. Maybe I'll give masa a try at some point, just for fun.