...make it the same way as wine? will it make any alcohol in it

No not really--at least not in any form you'd enjoy drinking. Here's why:

Grain-based alcoholic beverages are not fermented directly from grains. They are first subjected to a process called "malting," which breaks down the complex carbohydrates (starches) in grains into simpler sugars. Only after malting is the grain fermented.

Grapes' carb content is nearly all sugar, which is why grape juice can be used to make wine directly. The majority of grains' carb content is starches. Yeasts cannot digest the starches in the corn very well. When you make bread, for instance, the yeasts are consuming the sugars available in the bread dough, producing alcohol and carbon dioxide. They mostly leave the starches alone (the actual process is a bit more complicated, but for practical purposes, this answers your question).

So, a cornmeal-water-sugar-yeast mixture will ferment some, but the fermentation will be mostly due to the sugar you added, not the cornmeal. Because the corn hasn't been malted first, and because your mixture is missing other ingredients that are used in beer, your result will taste very yeasty and characterless--it won't taste like beer. There will be some decomposition of the starches in your mixture, which will produce rancid and rotten odors and flavors.

I tried to find really basic beer & wine making information online. I know it's out there, but the search results are clogged with people giving advice for homebrewers using lots of store-bought equipment and supplies. There are also a fair number of spoof and pfishing sites too, so browse sorta carefully.

Nevertheless, I did find one site with a really basic recipe for wine, here: http://www.netcooks.com/recipes/Beverages/Old-Fashion.Homemade.Fruit.Wine.html

Wine is the way to go for beginners who don't want to purchase a lot of equipment. Beer-making is more complicated than wine-making, and requires special supplies and equipment to create an enjoyable product. Note that in the recipe linked to, that the fermentation is almost entirely due to the sugar added to the mix--for a recipe like this, you could use any fruit that tastes good.