What size is the batch, and what does the rest of the grain bill look like? If the estimated OG is over 1.050, you should probably pitch two packets of yeast or make a starter the day before pitching.
Use your corn sugar and honey sparingly, as each is nearly 100% fermentable and will definitely thin and dry out your beer. If you're after a higher alcohol content, use LME/DME instead of the corn sugar to preserve the body and depth of your beer. If you're after the honey flavor, use an adjunct malt such as honey malt to give it that honey sweet flavor. If you add real honey to the beer, it's more fermentable than maltose, so the yeasts are going to eat through that first before having to adapt to maltose as food. This causes the yeast to stress a little when it does that, increasing your odds for "off" flavors in the final product. If you insist on using honey, there's no need to sterilize it first. Add it to your primary fermenter after the krausen has fallen and then cold crash the beer after a few days to preserve some of that honey sweetness. Otherwise, the yeasts will just burn through it and you wind up (again) with a thinned out dry beer.