First off, you are adding honey as a fermentable, not a nutrient. Just an FYI
Secondly, you do not lose the flavor of the honey, it just isn't what you might expect after the sugars have been fermented out. Aging may bring about stronger, more recognizable honey flavors from what I hear. However you may also want to look into the type of honey you are using (try buying from an Apiary), store bought honey may come out a bit bland from what I read. This may explain why you can't taste anything noticeable.
Bottle pasteurizing will retain more recognizable honey taste, since you'll still have some of the sugars, but only do this if you want a sweet cider (or cyser as it is called when made with honey).
If you do want to use corn sugar, check out Ed Wart's Apfelwein in the stickies of the wine section. I am trying to make it for the first time now and I hear it is great!
Oh and from what i have read on these threads, you should notice a difference in taste between the Apfelwein and the Cyser you made. But you won't know till you try...