From older posts, it was tested and shown that there is no real difference between corn or cane sugar. It is all the same, ferments just the same. Bad info from the 90's made people afraid of cane sugar, thinking it added a cider flavor, but was actually just really bad ingredients (hop infused extracts in cans, yeast packet of unknown age under the lid, and adding lots of sugar to up ABV). And that info got passed down for years and years without testing.
Corn sugar is finer, so is easier to dissolve, especially in a room temp wort. If you are adding it to warm wort, then cane sugar is just as fine. No flavors added.