Bottling fermentables?

I recently ran into another homebrewer who told me that when he bottles he cuts his corn sugar in half and makes up the difference with honey. I might add that he does this with his wheat beers.
Questions:
1) Is this an acceptable procedure?
2) What will it do to enhance the beer?
3) What quantity of honey makes up half of the normal quantity of corn sugar?

(If memory serves me right I've been using 4 oz. of corn sugar when bottling?)

Honey will ferment almost 100%, so it can substitute for corn sugar. The little bit added for bottling would probably not have any impact on taste. BYO has an extensive article on using honey here.