What is best and why? My 1st ever batch was a Porter Extract bottled with corn sugar.
My second batch just last night was a dark ale bottled with DME.
Your ideas and this site is the best.
My opinion: For bottling, corn sugar is fine. You use 5 ounces for a five gallon batch - not enough to make a difference in flavor. I would not do a larger substitution in the fermenting stage but just to carbonate, corn sugar is acceptable.
I'm going to bottle my next pale ale with table sugar because it's cheaper, easier to work with and I won't have to use as much. I haven't been able to find the recommended amount but I normally use 5 oz. of dextrose to prime so I think 4 oz. of table sugar should be sufficient.