priming our stout

I've read some blogs about using corn sugar vs. DME in priming before bottling. The most authoritative and convincing items I've read describe how corn sugar is 100 per cent fermentable, and the DME is not, which will change flavors and perhaps leave a kreusen in the bottling. Still, more and more recipes are using DME for priming, and I'm seeing more and more brewers announcing that they will move that direction. The say that DME give better beer texture, head, mouthfeel, or "smaller bubbles." In the interest of island adventure (yet lacking the guts to go on a Kauai boar hunt), I would propose a stout priming of 2/3 or 3/4 DME and 1/3 to 1/4 Alameda honey. I think the honey might go well with the stout, still remaining fully fermentable, and the DME will provide the vaunted mouth feel and good head. (One should never discount the value of good head.)