Corn sugar V. DME for carbing

I've always used corn sugar in the past because when I started brewing I bought a huge bag of it. For my last brew I ran out and had to use DME

I had assumed that CO2 is all CO2 right? I seem to be preferring the carb I got with the DME (1.5 volumes in an ordinary bitter) it seems somehow different. More gentle but also more evident in an evenly distributed kind of way.

Am I just going nuts? Or was there some other factor at play here?

LGI - The corn sugar is almost 100% fermentable whereas the DME is not, so you have added more dextrines with the DME. The other dextrines are not assimilated into your beer as quickly. Let them age a bit longer. The corn sugar and cane will make your ordinary bitters slightly drier.

Here's an excerpt from How To Brew.

Thanks! I need a huge slap on the wristy for missing that chapter. Time to go back and read the whole thing again, methinks.