I carb exclusively with honey. I don't know any difference, as it's all I've done. But in 4+ batches I have yet to get a bottle bomb. I use a priming calculator, and look at the nutritional facts for the honey I'm using. Calculate how much honey will give the required ounces (weight) of sugar, and go from there. From what I understand, honey is something like 98% fermentable, and doesn't tend to leave a noticeable flavor. That is based solely on what I've read here, though, as I have no other experience to go on. I have read that using a honey extract will give you that honey flavor and aroma, if that's what you're looking for.
For the record, I have used approximately 3 TBL per gallon of beer with fairly good results. Both an IPA and a Porter came out pretty well that way. I have yet to use corn sugar, though, so I can't compare the relative effects. Just my $.02 worth of personal experience.