The corn is not actually part of the sucralose itself, but added to it as a filler to make the sucralose easier to handle, measure, deal with in general. The mixture, of the corn (maltodextrin actually), sucralose, and probably other fillers, is called Splenda. Therefore in most products, the corn is probably still an issue.

Sucralose itself is made in a way that sounds repulsive to me. It was something to the effect that some hydrogen-carbon molecules in the sugar are removed and replaced with chlorine. The fact that it is claimed that sucralose does not interact with anything in the body, but passes through intact, is confusing to me. How can something that passes through intact have a taste? I am obviously not a chemist or biochemist.

So I am with you. Artifical sweeteners are simply artificial. I will avoid them and instead try to reduce my sugar intake. That is harder, but maybe better.