I kind of agree with Johnoswald's comments . . . kind of.
Here is the problem with using things like commercial corn sugar. A lot of beginning homebrewers use this line of logic - "I am not sure that I will like this hobby or that I can make great beer, so I am going to try a batch on the cheap. If it is good, I will then purchase more equipment, better ingredients, etc." Using this logic, they think that using a lot of table sugar, corn syrup, etc. will save them some $$$ but give them a good introduction to the craft.
Too often, however, what happens is that this first "penny-pincher ale" is downright undrinkable and these new homebrewers assume that homebrewed beer will always taste like this.
I have met so many people who have a flawed understanding of what homebrewed beer should taste like. Most of these are guys who claim that they tried homebrewing once, and it tasted fizzy and cidery. After I talk more about it with them, I almost always find out that their only homebrewing experience was with a can of malt and the directions that came with the can - usually calling for multiple pounds of table sugar - and a 2 gallon brew pot.
My point is this - if you really want to learn how to brew, you should brew to a set of style guidelines to see how great homebrewed beer can be. After this, experimentation with commercial corn syrup may be fun, but you'll know the flavor profile that it creates because you'll know what all-malt beer tastes like.
Just my $.02