Can I substitute corn syrup for honey in bread?
Yes, I would do a 1:1 substitution. I think your recipe will work fine and should taste good, but the flavor profile will be different (obviously honey has a very different taste from corn syrup). 

Second, there will be different proportions of sugars between the two, so even with the same number of calories the sweetness will be different (honey is sweeter than most corn syrups). Fructose, for example, is much sweeter than glucose, which in turn is sweeter than maltose. 

Honey has about the same sweetness as sucrose (table sugar), but acids, enzymes, heat, and other processes can convert sugars into other sugars. Sucrose, for example, can be broken down into glucose and fructose, making it sweeter. 

You may also want to try the recipe with dark corn syrup which has added molasses and a deeper flavor. You can add some vanilla to your recipe if you want that as well.